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Apricot-Almond Tea Rings

Apricot-Almond Tea Rings
Apricots and almonds find the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.— Ann G. Hillmeyer, Sandia Park, New Mexico
16 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 1-1/4 cups warm 2% milk (110° to 115°)
  • 1/2 cup butter, softened
  • 1/3 cup sugar
  • 1/2 teaspoon salt
  • 1/2 cup mashed potato flakes
  • 2 eggs
  • 3-1/2 to 4 cups all-purpose flour
  • FILLING:
  • 1-1/2 cups apricot preserves
  • 2/3 cup sugar
  • 5 ounces almond paste
  • 1/3 cup butter, softened
  • ICING:
  • 1-1/3 cups confectioners' sugar
  • 1/2 teaspoon vanilla extract
  • 2 to 3 tablespoons 2% milk
  • 1/3 cup sliced almonds, toasted

Directions

  • In a large bowl, dissolve yeast in warm water. In another bowl,
  • combine the milk, butter, sugar, salt, potato flakes and eggs. Let
  • stand for 1 minute. Add the milk mixture and 3 cups flour to yeast
  • mixture; beat until smooth. Add enough remaining flour to form a
© Taste of Home 2013

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Apricot-Almond Tea Rings (continued)

Directions (continued)

  • soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease the
  • top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Place the preserves, sugar, almond paste and butter in a food
  • processor; cover and process until blended. Punch dough down. Divide
  • in half. On a lightly floured surface, roll each portion into 14-in.
  • x 7-in. rectangle. Spread filling evenly to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal.
  • Place, seam side down, on two parchment paper-lined baking sheets.
  • Pinch ends together to form a ring. With scissors, cut from outside
  • edge to two-thirds of the way toward center of ring at 1-in.
  • intervals. Separate strips slightly; twist to allow filling to show.
  • Let rise until doubled about 35-40 minutes.
  • Bake at 375° for 18-22 minutes or until lightly browned. Remove
  • from pans to wire racks to cool. Combine the confectioners' sugar,
  • vanilla and enough milk to achieve a drizzling consistency. Drizzle
  • over warm tea rings and sprinkle with almonds. Yield: 2 rings (8
  • slices each).
Nutrition Facts: 1 slice equals 425 calories, 14 g fat (7 g saturated fat), 53 mg cholesterol, 178 mg sodium, 70 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013