Dissolve the yeast in the quarter cup of warm water. Add the quarter cup of sugar and margarine. When the margarine is soft, add the salt,eggs, lemon extract, half cup of water, and 3 cups of the flour. Beat until thoroughly blended. Place on a floured surface and knead in extra flour to make a soft, smooth dough. Transfer to a lightly oiled bowl, cover with a damp cloth, let rise until doubled in bulk. (about 1 hour) Meanwhile, cook the apricots in the remaining half cup of water for 15 to 20 minutes, or until softened. Puree. Add the cinnamon and the remaining 2 Tablespoons of sugar and mix well. Cool until needed. Punch the dough down and let rest for 5 minutes. Roll out on a floured,surface to approximately 1 cm thick and cut into 5 cm circles. Place a spoonful of the apricot (or prune) purr in the center. Place on an oiled baking sheet. Let rise for 15 minutes. Bake in a 200ºC oven for 10 to 15 minutes, or until browned. From The ADA Holiday Cookbook by Dr. Betty Wedman. 1 serving = 1 bread, half fat and half fruit exchange. = 114 Cal, 20 CHO, 3 PRO, -20ºC AT, 79 Na, 81 K, 23 Chol