Apricot Twist Coffee Cake

• 3/4 cup warm 2% milk (70u0b0 to 80u0b0)
• 1 large egg, beaten
• 2 tablespoons butter, melted
• 2 teaspoons grated orange zest
• 1/4 cup sugar
• 3/4 teaspoon salt
• 2-3/4 cups all-purpose flour
• 1-1/2 teaspoons active dry yeast
• 6 ounces cream cheese, softened
• 4-1/2 teaspoons all-purpose flour
• 1/2 cup apricot preserves
• 1 large egg, beaten
• 2 tablespoons sliced almonds

1. In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
2. Grease a 10-in. spring form pan. Remove sides of pan and set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15-in. circle; place over base of pan. (Dough will hang over edges.) Combine cream cheese and flour. Spread over dough to within 2-1/2 in. of edges; top with jam.
3. With scissors, cut from outside edge to 2-in. toward center of ring at 1-in. intervals. Twist two strips together and fold over filling. Repeat with remaining strips. Replace sides of pan. Cover and let rise until doubled, about 1 hour.
4. Brush egg over coffee cake; sprinkle with almonds. Bake at 350u0b0 for 28-32 minutes or until golden brown. Cool for 10 minutes before removing from pan to a wire rack to cool. Refrigerate leftovers.

milk, egg, butter, orange zest, sugar, salt, flour, active dry yeast, cream cheese, flour, apricot preserves, egg, almonds

Taken from www.tasteofhome.com/recipes/apricot-twist-coffee-cake/ (may not work)