Place apricots in 1 1/2 -quart casserole.
Add water.
Cook, covered, at HIGH for 5 minutes or till boiling.
Cook, covered, at MEDIUM (5) for 10 minutes or till tender; drain.
Stir in 1/4 cup granulated sugar, 1 tablespoon butter, and nutmeg; set aside.
In large mixer bowl, combine 1 1/4 cups of the flour and the yeast.
In 4-cup glass measure, heat milk, 1/2 cup butter, 1/2 cup granulated sugar, peel, and salt at HIGH for 1 1/2 minutes or till warm (115°F.).
Add to dry mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping bowl constantly.
Beat 3 minutes at high speed.
By hand, stir in enough of remaining flour to make a moderately soft dough.
Knead on lightly floured surface till smooth and elastic, about 8 to 10 minutes.
Shape into ball.
Place in greased bowl; turn once to grease surface.
Fill 4-cup glass measure with 3 cups water.
Heat at HIGH for 7 minutes or till boiling.
Place bowl of dough in microwave oven with water.
Heat, covered, at LOW (1) for 15 minutes.
Punch dough down; divide in half.
Cover; let rest 10 minutes.
Shape each half into 9 balls.
Place on 2 greased glass pizza plates or 13 x 9 x 2-inch baking dishes.
With fingers, flatten each to 3 1/2-inch circle.
Heat 3 cups water in 4-cup glass measure at HIGH for 7 minutes or till boiling.
Place 1 pizza plate in microwave oven with water.
Heat at LOW (1) for 7 minutes.
Repeat with remaining pizza plate.
Make a depression in center of each ball.
Fill depressions with apricot mixture.
Bake, uncovered, in conventional oven at 375°F.
for 30 minutes.
Cool on rack.
Dust lightly with powdered sugar.