Honey Glaze
1/4 cup of honey
1 tablespoon of butter or margarine
1/2 teaspoon of ground coriander

Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Heat sour cream, honey and 4 tablespoons butter until warm to touch, 105º to 115ºF. Add sour cream mixture, 1 1/2 teaspoons coriander, salt, egg and 1 1/2 cups flour to yeast mixture; beat until smooth. Mix in enough additional flour to make soft dough. 

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.

Punch dough down. Roll dough to 16 × 9-inch rectangle. Melt remaining butter; brush on dough. Sprinkle apricots, pecan pieces, brown sugar and remaining coriander on dough. Roll up from long side as for jelly roll; seal seam. Place roll, seam side down, on greased baking sheet. Form a ring; pinch ends to seal. Cut slits, 2/3 of the way through dough, at 1-inch intervals; turn each section on its side. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 minutes. 

Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Brush with Honey Glaze while warm.

Honey Glaze: Heat honey with butter or margarine and ground coriander. Bring to boil, then remove from heat; reserve. 

Source: Fleischmann's Yeast

Per Serving (excluding unknown items): 204 Calories; 8g Fat (36.0% calories from fat); 3g Protein; 30g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 114mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 1/2 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 1582 26366 1394 0 0 0 0 0 14 0 4431 0 0 0 0 0 0