In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream, water and 1/4 cup margarine until hot to touch; add to dry ingredients. Beat 2 minutes at low speed. Add egg; beat 2 minutes at medium speed. Stir in enough remaining flour to make a soft dough. On floured surface, knead 4 minutes. Place in greased bowl, turning to grease top. Cover, let rise in a warm place 20 minutes or until doubled. Punch dough down. Roll doug to a 16x9 inch rectangle. Spread remaining 2 tablespoons butter on dough. In small bowl, combine apricots, pecans, brown sugar and cinnamon; sprinkle over dough. Roll up from long side as for a jelly roll; seal seam. On grease cookie sheet, place roll seam side down. Seal ends together to form a ring. Cut slits 2/3 of the way through at 1 inch intervals. Turn each section on its side; cover. Let rise in a warm place 20 minutes or until almost doubled. Bake at 375~ 20 to 25 minutes. Remove from baking sheet; cool on wire rack. Mix milk with powdered sugar to make a glaze and drizzle over coffeecake.
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|Serving Size: 1 Serving (1273g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2161 (43%)|
|Amt Per Serving||% DV|
|Total Fat 240.1g||320 %|
|Saturated Fat 63.7g||319 %|
|Monounsaturated Fat 104.7g|
|Polyunsanturated Fat 57.7g|
|Cholesterol 197.6mg||61 %|
|Sodium 193.5mg||7 %|
|Potassium 1773.4mg||47 %|
|Total Carbohydrate 679g||200 %|
|Dietary Fiber 29.8g||119 %|
|Sugars, other 649.2g|
|Protein 72.2g||103 %|
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Calories per serving: 5076
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