Almond Apricot Logs

• 2 packages (1/4 ounce each) active dry yeast
• 1/3 cup warm water (110u0b0 to 115u0b0)
• 1-1/2 cups warm milk (110u0b0 to 115u0b0)
• 1/3 cup vegetable oil
• 1/2 cup sugar
• 2 large eggs
• 2 teaspoons salt
• 2 teaspoons ground nutmeg
• 5 to 5-1/2 cups all-purpose flour
• 1-1/2 cups coarsely chopped dried apricots
• 1 cup chopped almonds
• 1-1/2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons milk

1. In a large bowl, dissolve yeast in water. Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour. Beat until smooth. Add apricots and almonds. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
3. Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface;let rest for 10 minutes. Roll out into a 15x12-in. rectangle. Cut into 3x1-in. strips. Place 1 in. apart on greased
4. . Cover and let rise until doubled, about 30 minutes.
5. Bake at 375u0b0 for 15 minutes or until light golden brown. Remove from pans to wire racks. Combine glaze ingredients;brush over warm logs.

active dry yeast, warm water, warm milk, vegetable oil, sugar, eggs, salt, ground nutmeg, flour, apricots, almonds, sugar, vanilla, milk

Taken from www.tasteofhome.com/recipes/almond-apricot-logs/ (may not work)