INGREDIENTS
2-2 1/4 C all-purpose flour
1 package active dry yeast
1/3 C fat-free evaporated milk
3 T water
1 T sugar
1 T butter
1/4 t salt
1 egg
6 oz cream cheese, softened
2 T powdered sugar
1 t real vanilla
½ C B&R Farms Dried Apricot Preserves
Sifted powdered sugar
DIRECTIONS
In a bowl mix 1 cup of the flour and yeast; set aside. In a pan and stir evaporate milk, water, sugar and salt until warm (120-130F) and butter almost melts. Add to flour mixture along with egg. Beat on low 30 seconds, scraping bowl. Beat in high 3 minutes. Stir in as much remaining flour as you can. Turn dough onto floured surface. Knead in enough remaining flour to make moderately stiff dough that is smooth and elastic (4-6 minutes). Shape into ball. Put in greased bowl, turning to grease surface. Cover; let rest 10 minutes. Preheat oven to 350F.
Grease a 10” spring form pan. Combine cream cheese, powdered sugar, and vanilla until smooth. Roll larger dough ball to an 11 inch circle. Fit into pan, covering bottom and ½ inch up sides. Layer with cream cheese mixture and apricot preserves, spread each evenly.
Roll remaining dough into 9" x 5" rectangle. Cut into five 1" wide strips. Twist each strip 4 times. Lay three strips on fruit at 2" intervals, stretching strips slightly, if necessary. Place remaining strips horizontally across strips already in place. Press ends into crust rim, trimming if necessary. Cover; let rise until almost doubled (about 30 minutes).
Bake 35 minutes or until crust is golden brown. If necessary, loosely cover with foil for last 10 minutes of baking to prevent over browning. Cool on rack about 45 minutes. Sprinkle with sifted powered sugar.
Makes about 10 servings.