Gooey Apricot Orange Twisted Coffee Cake
A perfect sweet bread with warm apricots and orange this gooey apricot orange twisted coffee cake will be a big hit at your next tea time or for the holidays.
At what point in your post-wedded bliss did your family start asking you about the impending grand-babies? Cause I have been getting questions. Or rather anxious hopes that the wee-ones will magically arrive any day with one swift and powder I Dream of Jeannie Blink. But they’re a ways off. I mean, a ways. And it’s not just me that has the fever- but grandma has some baby fever worse than any other person I know.
When I was in college she pinned her hopes of me coming home with an MRS degree – only to disappoint her when I was single and baby-less. Of course she wanted the man to come before the kid – but at one point her fever (cough, desperation cough) was so bad she was willing to pre-forgive me if I got the order backwards…
Five years later, she is still waiting and within 3.27 seconds of coming over for a visit she offers up the carbs, cookies and rolls (oh my!) to me all in an effort to butter me up for the impending borage of questions regarding the topic. She is strategic that old broad! I can’t dodge them. It’s a veritable baby-fevered mine field, and I fall for it every. single. time! I can’t help but lay down my defenses when carbs are involved. Worst of all of this is that she knows it, too.
But I have to say the woman knows her carbs and this apricot orange coffee cake ring reminds me of her in every way. The squishy-just-like-a-Michelin-baby’s-leg apricot orange coffee cake ring rolls kill me dead. And if babies are this squishy and filled with apricot and orange – I would eat them up. Not in a weird Dommer-esque way, just an OMG-Give-Me-All-The-Squish way. I’m not helping my cause, am I? I yearn for her home made bread and rolls just like I yearn for das bebehs. But right now, I’ll take the calories and carbs… like I said, imperfect body but money in the bank.
Gooey Apricot Orange Twisted Coffee Cake
Yield: 12 Rolls - 2 Rings
Prep Time: 2 Hours
Cook Time: 25 Minuts
Total Time: 2.5 Hours
1 ½ cup Milk (100-110 degrees)
½ cup (8 Tbsp) Butter, melted and cooled
⅓ cup Honey
3 Egg Yolks, lightly beaten (reserve egg whites for egg-wash)
1 Tbsp Vanilla
5 cups Flour
1 envelope (2 ¼ tsp) Rapid Rise Yeast
2 tsp Salt
2 cups Dried Apricots
1 cup Water
¼ cup Sugar
1 Tbsp Orange Zest
¼ cup Orange Juice
½ cup Powdered Sugar
½ tsp Vanilla
1-2 Tbsp Orange Juice
Whisk together the milk, butter, honey, egg yolks, and vanilla in a bowl. In the bowl of a stand mixer, outfitted with the dough hook attachment, combine 5 cups of flour, yeast, and salt. In a steady stream with the mixer on low, pour in the milk/egg/butter mixture until the dough comes together.
Increase the speed to medium and knead the dough for 5-7 minutes or until it is smooth. If the dough is still sticky, add in more flour 1 tablespoon at a time.
Place the dough in a lightly greased bowl. Cover with plastic wrap and allot to rise for 1 hour - or until it has doubled in size. *Note* My favorite place is on top of my dryer when I can drying clothes.
Line two baking sheets with parchment paper and lightly flour. Divide the dough into two pieces and roll each piece into an 18x9 inch rectangle. Cover each with half of the apricot-orange filling *recipe for that is next*.
Roll the dough into a tight log and pinch the ends so the seam will close. Repeat with other dough log. Shape each one into a ring. Using a sharp knife or good pair of kitchen scissors, make 11 cuts into the dough nearly all the way through. Turn each pieces of dough upwards so you can see the inside roll and filling. Lightly spray both pieces with non-stick spray, cover lightly with plastic wrap and allow to rise again for about 1 − 1 ½ hours.
Preheat oven to 375 degrees. Lightly brush the rolls with a mixture of the egg whites you reserved and 2 Tablespoons of water. Bake for 25 minutes or until golden brown on top - take a peek so they don't over bake. If baking both at the same time, switch and rotate the sheets half way through baking so they both bake evenly.
Let cool for one hour. Whisk together the Drizzle ingredients and drizzle on top before serving.
Bring the apricots, water, and sugar to a boil in a small saucepan over medium heat. Bring to a boil and stir until the apricots have softened and the water has nearly completely evaporated, about 15 minutes. Place in a food processor, and add in orange zest, orange juice, and process until smooth. Scrape the bowl if necessary. Let the mixture cool before placing into the middle of the dough. *Important* If it is too hot, the yeast will die and the dough will not rise!!
Mildly adapted from Cook's Country Almond Ring Coffee Cake with Apricot Orange Filling