In large bowl, combine milk and yeast; stir to dissolve yeast.
Stir in next 5 ingredients and 2 cups flour; beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn out onto lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic; add as much remaining flour as needed to prevent sticking.
Shape into ball.
Place in large, buttered bowl; turn once to coat surface.
Cover with waxed paper; let rise in warm place until doubled, about 114 hours.
In small bowl, combine apricot filling and dates; set aside.
Punch dough down; divide into 3 pieces.
Roll out one piece on lightly floured surface into 12x10-inch rectangle.
Spoon 14 apricot mixture down center third of dough.
Fold long sides over filling to center; pinch to seal.
Pinch ends of rectangle to seal.
Place dough, seam side down, on buttered baking sheet.
With scissors, snip 1-inch-wide strips almost to center on both long sides of coffee cake.
Turn each strip on its side.
Repeat with remaining dough and filling.
Cover; let rise in warm place until doubled, about 30 minutes.
Bake in preheated 375°F oven about 18 minutes or until golden brown.
Remove to wire racks to cool.
In small bowl, combine remaining ingredients; mix well.
Drizzle over cakes.