Apricot Bubble Coffeecake Recipe

Directions:

1. Sprinkle yeast and 1 teaspoon sugar into very warm water in large bowl.
2. Stir until yeast dissolves then allow to stand until mixture bubbles about 10 minutes.
3. Cream 1/4 cup butter and 1/3 cup sugar until fluffy in medium bowl.
4. Beat in egg then fold in sour cream and lemon rind and stir into yeast mixture.
5. Beat in about one half of the flour until smooth then beat in rest to make smooth soft dough.
6. Turn out onto lightly floured pastry board and knead 5 minutes.
7. Place dough in large greased bowl then turn to coat with grease.
8. Let rise in warm place one hour then punch dough down and let rise again for 1 hour.
9. While dough rises melt 1 tablespoon butter in small saucepan.
10. Mix 1/4 cup sugar and cinnamon in a cup.
11. Turn dough out onto lightly floured board and knead 2 minutes.
12. Divide dough into 40 even pieces.
13. Flatten each piece with hand; spoon about 1/2 teaspoon preserves in middle.
14. Pull edges up to cover preserves then shape into ball and dip in butter.
15. Place 10 balls 1/2 apart in bottom of greased tube pan.
16. Top with second layer of 10 balls then sprinkle with 1/2 of cinnamon sugar mixture and 1/2 nuts.
17. Repeat with remaining balls to make two more layers.
18. Sprinkle with remaining cinnamon sugar and walnuts.
19. Cover and let rise in warm place 45 minutes.
20. Bake at 350 for 45 minutes then let cool in pan 5 minutes and serve warm.