Apricot Bubble Coffeecake Recipe

How to make it

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• Sprinkle yeast and 1 teaspoon sugar into very warm water in
• large bowl.
• Stir until yeast dissolves then allow to stand until
• mixture bubbles about 10 minutes.
• . Cream 1⁄4 cup butter and 1⁄3 cup sugar until fluffy in medium
• bowl.
• Beat in egg then fold in sour cream and lemon rind and stir into
• yeast mixture.
• Beat in about one half of the flour until smooth then beat in
• rest to make smooth soft dough.
• Turn out onto lightly floured pastry board and knead 5 minutes.
• Place dough in large greased bowl then turn to coat with grease.
• Let rise in warm place one hour then punch dough down and let rise
• again for 1 hour.
• While dough rises melt 1 tablespoon butter in small saucepan.
• Mix 1⁄4 cup sugar and cinnamon in a cup.
• Turn dough out onto lightly floured board and knead 2 minutes.
• Divide dough into 40 even pieces.
• Flatten each piece with hand; spoon about 1⁄2 teaspoon preserves in middle.
• Pull edges up to cover preserves then shape into ball and dip in
• butter.
• Place 10 balls 1⁄2" apart in bottom of greased tube pan.
• Top with second layer of 10 balls then sprinkle with 1⁄2 of
• cinnamon sugar mixture and 1⁄2 nuts.
• . Repeat with remaining balls to make two more layers. Sprinkle
• with remaining cinnamon sugar and walnuts.
• . Cover and let rise in warm place 45 minutes.
• . Bake at 350° F for 45 minutes then let cool in pan 5 minutes and serve warm.