Mother-lode apricot pecan coffee cake

Directions:
Grease 10-inch springform pan. Prepare filling: In 2-quart saucepan, melt 2 tablespoons butter over low heat. remove saucepan from heat. Stir in pecans, brown sugar, and cinnamon until well blended; set aside. In large bowl, combine yeast, granulated sugar, salt, and 1 cup flour. In 1-quart saucepan, heat milk and remaining 4 tablespoons butter over low heat until very warm (120 to 130 degrees); butter need not melt.

2. With mixer at low speed, gradually beat liquid into flour mixture just until blended. Increase speed to medium; beat 2 minutes. Add whole eggs; beat until blended. With wooden spoon, stir in 3 cups flour to make a soft dough. Turn dough onto lightly floured surface; knead about 10 minutes,until smooth and elastic, working in about 1/2 cup more flour. Cover; let rest 10 minutes.

3. With floured rolling pin, roll dough into 18 inch by 10 inch rectangle; brush evenly with some of melted jam. Sprinkle filling evenly over dough; press lightly into dough with rolling pin.

4. Cut dough lengthwise into 2-inch-wide strips. Loosely roll up 1 strip and place in center of pan, cut side down. One at a time, loosely wrap remaining strips around center strip to make a spiral, matching ends of strips as you work. Cover dough loosely with plastic wrap; let rise in warm place (80 to 85 degrees) about 30 minutes, until doubled.

5. Preheat oven to 350 degrees. In cup, with fork, beat egg yolk lightly. Brush coffee cake evenly with egg yolk. Bake 30 minutes, or until golden. Cool coffee cake in pan on wire rack 5 minutes; brush with remaining melted jam. Carefully remove side of pan. Serve warm. Or, cool on wire rack to serve later; reheat, if you like.