Show Subscription Form




Apricot Tea Rings Recipe
Apricot Tea Rings Recipe photo by Taste of Home

Apricot Tea Rings Recipe

Publisher Photo
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
TOTAL TIME: Prep: 45 + rising Bake: 25 min. + cooling
MAKES:24 servings
TOTAL TIME: Prep: 45 + rising Bake: 25 min. + cooling
MAKES: 24 servings

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

Nutritional 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.

Directions

  1. 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.
  2. In a large saucepan, combine 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.
  3. 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.
  4. 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.
  5. Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool.
  6. 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).
Originally published as Apricot Tea Rings in Taste of Home February/March 2004, p37

Nutritional 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.

Reviews for Apricot Tea Rings

AVERAGE RATING
   (8)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (2)
3 Star
 (1)
2 Star
 (2)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Dec. 15, 2009

"adgiam-believe it or not, healthy yeast will raise dough even in the refrigerator. (It takes longer, so 'overnight' works well.) Both my mom and her mom (excellent bakers) had recipes using refrigerated dough. It's nice for getting the dough made to be ready for finishing in the morning. Give it a try!"

MY REVIEW
Reviewed Apr. 7, 2008

"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"

MY REVIEW
Reviewed Apr. 3, 2008

"Must try"

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT