Apricot Tea Rings Recipe

Apricot Tea Rings Recipe
Photo by: Taste of Home
Rating

66% would make again

This coffee cake is a favorite of mine. It's attractive, delicious and cuts like a dream. Sometimes I use convenient canned pie filling when I want a different flavor and I'm pressed for time. -Dot Christiansen Bettendorf, Iowa

This recipe is:

Healthy

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  • 24 Servings
  • Prep: 45 + rising Bake: 25 min. + cooling

Ingredients

  • 4-1/4 cups all-purpose flour
  • 1/4 cup sugar
  • 2 packages (1/4 ounce each) active dry yeast
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup milk
  • 1/4 cup water
  • 1/4 cup butter, cubed
  • 2 eggs
  • FILLING:
  • 12 ounces dried apricots, diced
  • 2 cups water
  • 6 tablespoons brown sugar
  • 4 teaspoons orange juice
  • 1/2 cup chopped pecans
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 to 3 tablespoons milk

Directions

  • In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
  • In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.
  • Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
  • Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
  • Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings. Yield: 2 rings (12 slices each).

Nutritional Analysis: 1 slice equals 205 calories, 5 g fat (2 g saturated fat), 24 mg cholesterol, 132 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Apricot Tea Rings published in Taste of Home February/March 2004, p37

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Reviews for Apricot Tea Rings (2)

Apricot Tea Rings Recipe

Apricot Tea Rings

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today!

Reviewed on Apr. 07, 2008 by adgiam

I am no baker, but this recipe says "refrigerate overnight" Can that be correct? I heard of "cover and let rise", it just does not sound right? Please explain.

Anna

Reviewed on Apr. 03, 2008 by Aneva

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