| 1 | In large bowl, mix 2 cups flour, sugar, salt and yeast. |
| 2 | Heat sour cream, water and ?cup margarine until hot to touch; add to dry ingredients. |
| 3 | Beat 2 minutes at low speed. |
| 4 | Add egg; beat 2 minutes at medium speed. |
| 5 | Stir in enough remaining flour to make a soft dough. |
| 6 | On floured surface, knead 4 minutes. |
| 7 | Place in greased bowl, turning to grease top. |
| 8 | Cover, let rise in a warm place 20 minutes or until doubled. |
| 9 | Punch dough down. |
| 10 | Roll doug to a 16x9 inch rectangle. |
| 11 | Spread remaining 2 tablespoons butter on dough. |
| 12 | In small bowl, combine apricots, pecans, brown sugar and cinnamon; sprinkle over dough. |
| 13 | Roll up from long side as for a jelly roll; seal seam. |
| 14 | On grease cookie sheet, place roll seam side down. |
| 15 | Seal ends together to form a ring. |
| 16 | Cut slits 2/3 of the way through at 1 inch intervals. |
| 17 | Turn each section on its side; cover. |
| 18 | Let rise in a warm place 20 minutes or until almost doubled. |
| 19 | Bake at 375°F 20 to 25 minutes. |
| 20 | Remove from baking sheet; cool on wire rack. |
| 21 | Mix milk with powdered sugar to make a glaze and drizzle over coffeecake |
