In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Heat milk, butter and water until very warm (120? to 130?F). Butter does not need to melt. Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs, vanilla extract and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough additional flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Punch dough down. Roll dough to 15- ? 12-inches. Spread with apricot preserves to within 1/2-inch of edges. Evenly sprinkle dates, apricots and pecans over dough. Roll up from long side as for jelly roll; pinch seam to seal. Set diagonally on large greased baking sheet. With sharp knife, cut slits, 1 1/2 inches apart, almost through dough.
Alternating sides, pull cut pieces out and turn so cut sides face up; lie flat to form two rows of filled rounds. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 40 minutes.
Bake at 350?F for 25 to 30 minutes or until done. Remove from sheet; cool on wire rack. If desired, frost with Confectioners' Sugar Frosting. ++++++++++++++++++++
Confectioners' Sugar Frosting: In small bowl, combine confectioners' sugar, 4 to 5 teaspoons evaporated milk and vanilla extract; beat until smooth.
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