Braided Date Coffee Cake

Ingredients

• 0.5 ounce yeast dry
• 0.5 cup apricot preserves 
• 3 tablespoons butter softened
• 1.5 cups powdered sugar 
• 1 cup dates chopped
• 2  eggs 
• 4 cups flour all-purpose
• 1 teaspoon juice of lemon 
• 0.5 cup milk (110° to 115°)
• 0.5 cup pecans chopped
• 1.5 teaspoons salt 
• 0.3 cup sugar 
• 0.5 teaspoon vanilla extract 
• 0.3 cup vegetable oil 
• 0.5 cup water (110° to 115°)
• 2 tablespoons water boiling

Equipment

• bowl
• baking sheet
• sauce pan
• oven

Directions

1. In a large bowl, dissolve yeast in warm water.
2. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough.
3. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes.
4. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
5. Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool.
6. Punch dough down. Turn on a lightly floured surface; divide into thirds.
7. Roll each portion into a 15-in. x 6-in. rectangle.
8. Place on greased baking sheets.
9. Spread a third of filling down the center third of each rectangle.
10. On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes.
11. Bake at 375° for 15-20 minutes or until browned.
12. Remove from pans to wire racks to cool.
13. Combine icing ingredients; drizzle over braids.