Ingredients: |
Ingredients: 4 1/4 c. all-purpose flour
1/4 c. sugar
2 (.25 oz.) pkg. active dry yeast
1 tsp. salt
1/4 tsp. ground nutmeg
1 c. milk
1/4 c. water
1/4 c. butter, cubed
2 eggs
FILLING:
12 oz. dried apricots, diced
2 c. water
6 tbsp. brown sugar
4 tsp. orange juice
1/2 c. chopped pecans
GLAZE:
1 c. confectioners' sugar
2 tbsp. milk
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Directions: |
Directions:In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120 degrees F-130 degrees F. 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 inch 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 inch 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 degrees for 25 - 28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings. |
This recipe for Apricot Tea Rings is from