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APRICOT BLOSSOM BREAKFAST CAKE 
1 can (17 oz.) apricot halves
2 c. flour
2 tbsp. sugar
1/2 tsp. salt
1 pkg. active dry yeast
1/3 c. milk
1/4 c. butter
1 egg, beaten

Drain apricot halves, reserve syrup. Mix together 1/2 cup flour, sugar, salt and yeast. Combine milk, 1/3 cup apricot syrup and butter. Heat over low heat until liquids are very warm (120 to 130 degrees). Add to dry ingredients an beat 2 minutes at medium speed. Add 1/4 cup flour and egg. Beat at high speed for 2 minutes. Add enough flour to form a stiff batter. (About 1 1/4 cups). Cover and refrigerate 2 hours to 2 days. Turn onto floured board and roll to 10 x 8 inch.

With doughnut cutter, cut 12 doughnuts. Arrange holes on a greased baking sheet to form center. Elongate doughnut rings and arrange to form petals around the center. Top petals and centers with apricot halves. Cover and let rise until doubled, about 1 hour. Bake at 375 degrees for about 20 minutes or until done. Cool and drizzle with lemon powdered sugar glaze.

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