Braided Apricot Coffee Cake Wreaths

1. For sweet dough, in a large bowl, sprinkle yeast over warm water; let stand to dissolve. Meanwhile, in a small saucepan, heat sour cream over medium-low heat just until lukewarm (100°F to 105°F), stirring occasionally.
2. Whisk sour cream, sugar, ¼ cup butter and salt into yeast mixture. Whisk in eggs until combined. Whisk in 2 cups flour, 1 cup at a time, until smooth. Using a wooden spoon, stir in 4 cups flour, 1 cup at a time (dough will be sticky).
3. Generously flour work surface with some of the remaining 1 cup flour. Turn dough out onto floured surface. Knead in enough of the remaining flour to make a moderately soft, smooth dough (about 10 minutes). Use only enough flour until dough no longer sticks to work surface (dough will be slightly sticky).
4. Spray a large, clean bowl with nonstick cooking spray. Place dough in bowl; turn over to grease surface. Spray one side of plastic wrap with nonstick cooking spray; cover dough loosely with plastic wrap and a kitchen towel. Let rise in a warm place (80°F to 85°F) about 1 hour or until double in size.
5. Meanwhile for apricot filling, in a medium saucepan, stir together apricots, apricot preserves and water. Bring to a gentle boil over medium-high heat, stirring occasionally. Reduce heat to medium; simmer for 5 minutes or until water is evaporated, stirring frequently. Cool to room temperature.
6. Gently push fist into dough. Pull dough edges to center; transfer dough to a lightly floured surface and divide dough into 2 equal portions.
7. On a lightly floured, 24-inch-long sheet of parchment paper, gently roll one portion into a 23×6-inch rectangle. Using a sharp knife, make 2-inch-long cuts at ½-inch intervals along one long side of rectangle. Then make 2-inch-long cuts at ½-inch intervals directly across from the first cuts on the other long side of the rectangle. On another lightly floured, 24-inch-long sheet of parchment paper, repeat rolling out and cutting remaining portion of dough.
8. Divide filling in half and spread in a 2½-inch-wide strip down the center of each rectangle.
9. Starting with the second strip at one end of each rectangle, alternately fold strips from each side up and over filling. Fold strips at a slight diagonal and slightly stretch past the center of the filling, overlapping the previously folded strip to resemble a braid. Leave one strip at the other end unfolded.
10. To shape each braided dough into a wreath, carefully curve each end to make a half circle. Then bring the two ends of the braid together to form a circle, overlapping them slightly. Firmly pinch unfolded strips together to seal the wreath shape; tuck pinched ends underneath to create a smooth, seamless finish. Slide braided wreaths with parchment paper onto 2 baking sheets. Cover wreaths loosely with a clean towel. Let rise in a warm place (80°F to 85°F) about 20 minutes or until slightly puffy.
11. Place oven rack in center of oven; preheat oven to 375°F. Bake coffee cakes, one at a time, for 15 to 18 minutes or until lightly golden brown. Lightly brush with additional softened butter; cool at least 10 minutes on baking sheets on wire racks.
12. Carefully remove coffee cakes from parchment and place on wire racks with parchment paper underneath the wire racks for easy cleanup. Drizzle each with Creamy Icing. Let stand until icing is set; cut coffee cakes into slices to serve.

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To make ahead: Completely cool coffee cakes. Do not brush with butter or drizzle with icing. Wrap each in heavy foil or place in airtight freezer-safe containers. Freeze up to 1 month. Thaw at room temperature. If desired, place on a wire rack in a rimmed pan and heat in a 250°F oven for 35 to 40 minutes or just until slightly warmed through. Brush with softened butter and drizzle with icing as directed.

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Creamy Icing

1. In a small bowl, stir together ½ cup powdered sugar, butter, vanilla and salt until smooth.
2. Alternately stir in remaining 1 cup powdered sugar and enough milk to make a drizzling consistency.