Bread Machine Apricot-Cream Cheese Ring

 

1/3

cup water

2

tablespoons butter or margarine, softened

1

egg

2

cups Gold Medal® Better for Bread™ flour

2

tablespoons sugar

1/2

teaspoon salt

1 3/4

teaspoons bread machine yeast

1

package (3 ounces) cream cheese, softened

1 1/2

tablespoons Gold Medal® Better for Bread™ flour

1/4

to 1/ cup apricot preserves

1

egg, beaten, if desired

2

tablespoons sliced almonds

• 1 Measure carefully, placing all ingredients except cream cheese, 1 1/2 tablespoons flour, the preserves, beaten egg and almonds in bread machine pan in the order recommended by the manufacturer.
• 2 Select Dough/Manual cycle. Do not use Delay cycle.
• 3 Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. Mix cream cheese and 1 1/2 tablespoons flour.
• 4 Grease round pan, 9x1 1/2 inches. Roll dough into 15-inch circle. Place in pan, letting side of dough hang over edge of pan. Spread cream cheese mixture over dough in pan; spoon preserves over cream cheese. Make cuts along edge of dough at 1-inch intervals to about 1/2 inch above cream cheese. Twist pairs of dough strips and fold over cream cheese. Cover and let rise in warm place 40 to 50 minutes or until almost double.
• 5 Heat oven to 375ºF. Brush beaten egg over dough. Sprinkle with almonds. Bake 30 to 35 minutes or until golden brown. Cool at least 30 minutes before cutting.