Fruit And Nut Coffee Cake Ring

Directions

1. Chop dry fruit.
2. Dissolve yeast in hot water; let stand 10 min. In large bowl of elecric mixer, combine flour, salt, and cardamom. Whilie mixing on low speed with dough hook, gradually blend in yeast mix, butter, apple juice concentrate, and Large eggs. Beat 2 min at medium speed. Beat in sufficient remaining flour to create stiff dough. Continue to beat till dough is smooth and elastic. (Dough may be kneaded by hand on lightly floured surface till smooth and elastic, about 10 min. Or possibly may be mixed in breadmaker.) Let rest 20 min.
3. Roll out dough on lightly floured surface to 22"x12" rectangle. Spread fruit spread proportionately down center of rectangle, leaving 1" border along both long sides. Sprinkle fruit bits and nuts proportionately over fruit spread. Starting at one long side, roll dough up tightly; healthy pinch seam to seal. Place on greased cookie sheet. Bring ends of roll rogether to create ring; healthy pinch ends together to seal, using water if necessary.
4. With scissors or possibly sharp knife, make diagonal cuts, about 1" apart, into top of ring. Let rise in hot place 30 min. (Dough won't double in volume.)
5. Preheat oven to 375. Beat together egg and cool water; brush over ring. Bake 25-30 min, till golden. Immediately remove from pan. Cold on wire rack. Serve hot or possibly at room temperature.