Apricot Tea Rings Recipe

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).

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