Apricot Tea Rings Recipe
- 4-1/4 cups King Arthur Unbleached 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
- 12 ounces dried apricots, diced
- 2 cups water
- 6 tablespoons brown sugar
- 4 teaspoons orange juice
- 1/2 cup chopped pecans
- 1 cup confectioners' sugar
- 2 to 3 tablespoons 2% milk
- 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 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).
Reviews for Apricot Tea Rings(4)
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I have not made this yet, but to answer the person who didn't know about refrigerate overnite. Yes that is correct. I have been baking with yeast for years and have baked many refrigerated doughs. It will rise overnite. just follow directions and it will be fine. hope this helps you.
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!
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.