Fruit and Nut Coffee Cake Ring

Ingredients

 * 1/2 tbsp yeast
 * 1/2 cup water, warm
 * 3 cup flour
 * 1 tsp salt
 * 1 tsp cardamom, ground
 * 1/3 cup butter
 * 1/3 cup apple juice concentrate
 * 2 eggs
 * 1/2 cup apricot fruit spread
 * 6 oz 	Fruit, dried
 * 1/2 cup pecans, chopped
 * 1 tsp water, cold
 * 1 cup flour
 * 1 eggs

Directions

 * 1) Chop dried fruit. Dissolve yeast in warm water; let stand 10 minutes.
 * 2) In large bowl of elecric mixer, combine flour, salt, and cardamom.
 * 3) Whilie mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate, and eggs.
 * 4) Beat 2 minutes at medium speed. Beat in enough remaining flour to form stiff dough.
 * 5) Continue to beat until dough is smooth and elastic.
 * 6) (Dough may be kneaded by hand on lightly floured surface until smooth and elastic, about 10 minutes.
 * 7) Or may be mixed in breadmaker). Let rest 20 minutes.
 * 8) Roll out dough on lightly floured surface to 22"x12" rectangle.
 * 9) Spread fruit spread evenly down center of rectangle, leaving 1" border along both long sides.
 * 10) Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal.
 * 11) Place on greased cookie sheet.
 * 12) Bring ends of roll rogether to form ring; pinch ends together to seal, using water if necessary.
 * 13) With scissors or sharp knife, make diagonal cuts, about 1" apart, into top of ring.
 * 14) Let rise in warm place 30 minutes.
 * 15) (dough will not double in volume).
 * 16) Preheat oven to 375 degrees.
 * 17) Beat together egg and cold water; brush over ring.
 * 18) Bake 25-30 minutes, until golden brown. Immediately remove from pan.
 * 19) Cool on wire rack. Serve warm or at room temperature.

Nutrition information per slice:
 * 386 calories,
 * 8 gm protein,
 * 64 gm carbohydrate,
 * 12 gm fat,
 * 80 mg cholesterol,
 * 308 mg sodium,
 * 2-¼ diabetic starch/bread exchange,
 * 2-¼ diabetic fat exchange,
 * 2 diabetic fruit exchange.