Grammy's Apricot Coffee Cake

Soften 2 packets of yeast in ½ cup warm water.
Combine ½ cup sugar with ½ cup butter, ½ cup scalded milk and 2 teaspoons salt. Stir to melt butter and cool to lukewarm.
Blend in 3 unbeaten eggs and the softened yeast.
Add 5 to 5-1/2 cups all purpose flour gradually to form a stiff dough.
Knead on floured surface until smooth and satiny (3 to 5 minutes). (To knead you fold dough over itself and push with palms of hands. Repeat rhythmically, turning dough ¼ way around each time.)
Place in greased bowl and let rise until light and double in size (1 to 1-1/2 hours)
Combine 2/3 cup sugar, 2 teaspoons cinnamon, 1 cup chopped walnuts.
Cut up some dried apricots with scissors and cook with some sugar in water. Drain.
Roll out half of dough to a 20x10-inch rectangle.
Spread with soft butter and sprinkle with the above mixture.
Spread with cooked apricots.
Roll it up and seal the edge with a little milk and pinch together.
Place on cookie sheet seam side down. Arrange in a circle.
Cut the circle almost to the center every 1 to 1-1/2 inches.
Bake at 350 degrees until golden brown.