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1
Combine 2 cups flour, sugar, yeast and salt in bowl.
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2
Place butter in another bowl; microwave until melted.
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3
Add milk; microwave until mixture is warm (120 degrees F-130 degrees F).
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4
Add milk mixture to flour mixture; mix well.
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5
Add egg; mix well.
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6
Stir in enough remaining flour to make dough easy to handle.
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7
Turn dough onto lightly floured surface; knead 5 minutes or until smooth and elastic.
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8
Place into greased bowl; turn greased-side up.
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9
Cover; let rise in warm place 45-60 minutes or until double in size.
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10
(Dough is ready if indentation remains when touched.)
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11
Heat oven to 350 degrees F. Line baking sheet with parchment paper; set aside.
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12
Combine apricot preserves and ginger in bowl.
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13
Set aside.
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14
Punch down dough.
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15
Roll dough into 20x18-inch rectangle on lightly floured surface.
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16
Spread apricot mixture over dough to within 1/2 inch of edges.
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17
Roll up, jelly-roll fashion, beginning with 20-inch side; seal seam well.
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18
Transfer roll to prepared baking sheet.
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19
Cut roll in half lengthwise.
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20
Turn cut-side up; pinch one set of ends together.
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21
Alternating sides, lift one side of dough over other.
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22
Repeat four times to create twist.
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23
Cover; let rise 25 minutes or until double in size.
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24
Combine 1 egg and water in bowl; mix well.
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25
Brush twist with egg wash. Bake 40-45 minutes or until instant read thermometer inserted in center reaches 190 degrees F. Serve warm with Butter with Canola Oil.
