Ingredients
4-3/4 to 5-1/4 cups all-purpose flour1/2 cup sugar1-1/2 teaspoons salt2 packages (1/4 ounce each) active dry yeast1 cup sour cream1/3 cup water5 tablespoons butter, divided2 large eggsFILLING:1 cup finely chopped dried apricots1 cup chopped maraschino cherries3/4 cup chopped pecans1/4 cup sugarConfectioners’ sugar icing
Preparation
In a bowl, combine 2 cups flour, sugar, salt and yeast. In a saucepan, heat sour cream, water and 4 tablespoons butter to 120°-130°; add to dry ingredients. Beat on medium speed for 2 minutes. Add eggs and 1/2 cup flour; beat 2 minutes longer. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down; divide in half. Roll each portion into a 24x7-in. rectangle. Melt remaining butter; brush over dough.
Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal. Carefully shape each roll into a 26-in. rope. Place each rope, seam side down, on a greased baking sheet. Pinch ends together to form a ring. Shape into a heart if desired.
With scissors, cut from outside edge two-thirds of the way toward center of heart or ring at 1-in. intervals. Separate pieces; slightly twist to show filling.
Cover and let rise in a warm place until doubled, about 45 minutes. Bake at 350° for 25-27 minutes or until lightly browned. Remove from pans to wire racks to cool. Drizzle with icing.
