Instructions: 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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