Preparation:
Divide dough in half. Roll one half into a 12 x 7 inch rectangle on floured
surface. Spread half the apricot preserves down center third of dough and
sprinkle with half the dates. Fold long sides over to meet at center of
filling and seal seam. Place seam side down on a greased baking sheet. Snip
strips every 1 inch almost to center of coffee cake down long sides. Turn
each strip so cut side is up. Repeat with remaining dough and filling,
making
a second coffee cake. Cover and let rise 1 hour or until almost doubled in
size. Preheat oven to 350°F. Bake 20 minutes. Make glaze by combining last 4
ingredients in a bowl. Drizzle glaze over coffee cake while still warm. |
