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1
Lightly spoon flour into measuring cup; level off.
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2
In large bowl, combine 1 1/2 cup flour, sugar, salt, nutmeg and yeast; blend well.
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3
In small saucepan, heat milk, water and margarine to very warm (120 to 130:F.).
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4
Add warm liquid and eggs to flour mixture.
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5
Blend at low speed until moistened; beat 3 minutes at medium speed.
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6
By hand, stir in enough flour to make a stiff dough.
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7
Cover tightly; refrigerate overnight.
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8
Shape into Fanned Prune Coffee Cake, Apricot Wreath Coffee Cake or other holiday coffee cake.
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9
APRICOT WREATH COFFEE CAKE: In small saucepan, combine apricots and water.
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10
Cook over medium heat, stirring occasionally, until water is absorbed and apricots are soft, about 20-25 minutes.
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11
Add brown sugar, orange juice and nuts; cool.
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12
Grease 2 cookie sheets.
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13
Turn dough onto lightly floured surface; divide into 2 parts.
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14
Roll out half of dough to 18x12 inch rectangle; spread with half the filling.
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15
Starting at 18 inch side, roll up jelly roll style, pinching edges to seal.
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16
Place seam-side-down on prepared cookie sheet; twist into a circle, join ends, pinch to seal.
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17
With scissors or sharp knife make cuts about three-fourths of the way through the dough, 1 inch apart.
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18
Repeat with remaining dough.
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19
Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
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20
Heat oven to 375:F. Bake 20-25 minutes or until golden brown.
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21
Remove from pan immediately.
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22
Cool.
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23
If desired, combine powdered sugar and milk; drizzle over warm loaf.
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24
FANNED PRUNE COFFEE CAKE: In medium saucepan, combine prunes, sugar and lemon juice; bring to a boil.
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25
Boil 1 minute, stirring occasionally; cool.
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26
Grease 2 cookie sheets.
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27
Turn dough onto lightly floured surface; divide into 2 parts.
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28
Roll out half of dough to 18x9 inch rectangle.
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29
Spread half of prepared filling lengthwise down two-thirds of dough.
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30
Fold unspread dough over half of spread dough.
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31
Fold again, forming 3 layers of dough and 2 layers of filling.
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32
Seal edges well.
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33
Place on prepared cookie sheet.
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34
Using scissors or sharp knife make eight cuts, 1 inch apart, to within 1 inch of opposite side.
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35
Seperate strips slightly; twist so filling shows.
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36
Repeat with remaining dough.
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37
Cover; let rise in warm place until light and doubled in size, about 30-40 minutes.
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38
Heat oven to 375:F. Bake 15-25 minutes or until golden brown.
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39
Meanwhile in small bowl, combine honey and margarine.
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40
Brush mixture over hot loaf to glaze.
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41
Serve warm.
