Fruit & Nut Coffee Cake Ring

Makes 10 servings

1	package active dry yeast
1/2	cup warm water (115°F)
4	cups all-purpose flour, divided
1	teaspoon salt
1	teaspoon ground cardamom (optional)
1/3	cup butter, melted
1/3	cup thawed frozen unsweetened apple juice concentrate
3	eggs, divided
1/2	cup no-sugar-added apricot fruit spread
1	package (6 ounces) mixed dried fruit, chopped
1/2	cup coarsely chopped toasted pecans
1	teaspoon cold water

Dissolve yeast in warm water; let stand 10 minutes. In large bowl of electric mixer, combine 3 cups flour, salt and cardamom, if desired. While mixing on low speed with dough hook, gradually blend in yeast mixture, butter, apple juice concentrate and two eggs. Beat 2 minutes at medium speed. Beat in enough remaining flour to form a stiff dough. Continue to beat until dough is smooth and elastic.* Let rest 20 minutes. Roll out dough on lightly floured surface to 22X12-inch rectangle. Spread fruit spread evenly down center of rectangle, leaving 1 inch border along both long sides. Sprinkle fruit bits and nuts evenly over fruit spread. Starting at one long side, roll dough up tightly; pinch seam to seal. Place on greased cookie sheet. Bring ends of roll together to form ring; pinch ends together to seal, using water if necessary. With scissors or sharp knife, make diagonal cuts, about 1 inch apart, into top of ring. Let rise in warm place 30 minutes. (Dough will not double in volume.)
Preheat oven to 375°F. Beat together remaining egg and cold water; brush over ring. Bake 25 to 30 minutes or until golden brown. Immediately remove from pan. Cool on wire rack. Serve warm or at room temperature.

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