DIRECTIONS
In a large mixing bowl, dissolve yeast in water. Add the milk, oil, sugar, eggs, salt, nutmeg and 2 cups flour. Beat until smooth. Add apricots and almonds. 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, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours.
Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface;let rest for 10 minutes. Roll out into a 15-in. x 12-in. rectangle. Cut into 3-in. x 1-in. strips. Place 1 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 15 minutes or until light golden brown. Remove from pans to wire racks. Combine glaze ingredients;brush over warm logs. Yield: 5 dozen.