1. To make filling, combine apricots and apple juice in small saucepan over medium heat. Cover and cook, stirring occasionally, about 12 minutes or until apricots are tender and juice is absorbed. Stir in sugar to taste. Cook, stirring constantly, about 3 minutes or until mixture is thick paste; remove from heat and let cool.
2. To make dough, dissolve yeast and 1 tablespoon sugar in water in large bowl of electric mixer. Let stand 10 minutes. Add remaining 3 tablespoons sugar, 1 cup flour and salt.
3. Beat with electric mixer 3 minutes. Add 2 eggs and butter. Stir in enough of remaining 3 cups flour to make soft dough.
4. Knead dough on lightly floured surface about 10 minutes or until smooth, adding flour if necessary to prevent sticking. Cover and let rest 20 minutes.
5. Grease large baking sheet. Roll dough into 18×11-inch rectangle on lightly floured surface. Spread filling over dough. Roll up jelly-roll style; seal edge. Form into ring on prepared baking sheet, sealing ends.
6. Cut ring at 1-inch intervals about two-thirds of the way through dough, using kitchen scissors or sharp knife. Turn each slice outward to form a petal as you cut.
7. Cover with damp cloth and let rise in warm place about 45 minutes or until doubled in bulk.
8. Preheat oven to 350°F. Brush ring with egg white and sprinkle with almonds. Bake about 30 minutes or until browned.
Click here for printable version
