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Apricot Tea Rings

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

24 ServingsPrep: 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 2% 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 2% milk

Directions

In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In
a small 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 large saucepan, combine apricots and water. Cook over medium

2 of 2

Apricot Tea Rings (continued)

Directions (continued)

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 one portion into an 18-in. x 12-in. rectangle. Spread
half of filling over rectangle to within 1/2 in. of edges. Roll up
jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together
to form a ring. Repeat for second 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.
In a small bowl, combine confectioner's sugar and enough milk to
achieve desired consistency; drizzle over warm tea rings.
Yield: 2 rings (12 slices each).

Nutrition Facts: 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.