Apricot Tea Ring



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Apricot Tea Ring

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Posted by ADMIN at 09/26/2007 06:33 | 0 comments

Directions:

FILLING
12 oz Dried apricots
2 c Water
1 ts Lemon juice
1/4 c Sugar

For dough, soften yeast in lukewarm water. (Use warm water for dry
yeast.) Pour scalded milk over sugar, salt and shortening. Cool to
lukewarm. Stir in 1 cup flour and egg. Add softened yeast and oats.
Stir in enough more flour to make a soft dough.

Turn out on lightly floured board or canvas; knead until smooth and
satiny; about 10 minutes. Round dough into ball; place in greased bowl;
brush lightly with melted shortening. Cover and let rise in warm place
until double in size, about 1 hour.

While dough is rising, prepare filling. For filling, combine apricots,
water, lemon juice and sugar in medium-sized saucepan. Cook over low
heat, stirring occasionally until thickened. Cool.

Punch dough down; cover; let rest 10 minutes. Roll to form an 18x12-inch
rectangle. Brush with melted butter; spread with filling. Starting with
long side, roll up as for jelly roll. Form into circle on greased cooky
sheet, sealed edge down. Make cuts 2/3 of way through ring at 1-inch
intervals. Turn one section to left and next to right. Repeat around
ring. [Cut edges showing a spiral of filling will be exposed, and parallel
with the work surface. K.M.] Brush lightly with melted shortening.

Cover; let rise in warm place until nearly double in size, about 45
minutes. Bake in preheated moderate oven (350 F.) 20 to 25 minutes.
Drizzle with confectioner's sugar frosting while still warm. Makes one
large tea ring.

Ingredients:

-----------------------------------DOUGH-----------------------------------
1 Cake compressed yeast; or...
1 pk -Dry yeast
1/4 c Lukewarm water
3/4 c Milk; scalded
1/4 c Brown sugar, firmly packed
1 ts Salt
1/4 c Shortening
3 c Sifted all-purpose flour
-- (plus more as necessary)
1 Egg; beaten
1 c Quaker Oats, uncooked
-- (quick or old-fashioned)

Serves:

1 Tea ring 		 
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