Star Of Bethlehem (coffeecake)

For Dough: Sprinkle yeast and pinch of sugar over warm water in large
bowl; stir to dissolve. Let stand until foamy, about 5 minutes. Mix
in butter, eggs, salt and remaining sugar. Mix in enough flour 1 cup
at a time to form stiff dough. Cover and chill at least 2 hours. (can
be prepared 1 day ahead)

For Filling: Stir first 4 ingredients in heavy small saucepan over
low heat until sugar dissolves. Cover and simmer until mixture
thickens and apricots soften, about 10 minutes. Butter two 12 inch
diameter pizza pans. Divide dough into 4 pieces. Roll out 1 piece on
lightly floured surface into 8 inch round. Transfer to 1 prepared
pan. Spread half of the filling over, leaving 1/2 inch border at
edge. Sprinkle with 1/4 cup pecans. Roll second dough piece into 8
inch round. Place atop filled round; press edges to seal. Using
lightly floured 2 inch diameter cookie cutter, cut round all the way
through center of dough; do not remove dough round. Using lightly
floured pastry wheel and starting 1/4 inch from edge of inner round,
cut all the way through dough to outside edge. Repeat 11 times,
spacing cuts 1 1/2 inches apart at outer edge. Pick up end of 1 dough
strip, twist once and replace on baking sheet. Repeat with remaining
dough strips, forming star shape. Repeat rolling,filling,cutting and
twisting with remaining dough and filling. Let dough rise in warm
area until almost doubled, 35 minutes. Preheat oven to 375F. Brush
glaze over breads. Sprinkle 1/4 cup pecans over each. Bake until tops
are golden brown, about 15 minutes. Transfer to racks. (Can be
prepared ahead). Wrap tightly. Store 1 day at room temperature or
freeze up to 1 month, rewarm before continuing.

For Icing: Place sugar in small bowl. Mix in enough cream by
teaspoonfuls to form pourable icing. Mix in vanilla. Drizzle icing
over warm coffee cakes. Serve warm or at room temperature.

Dough: