Apricot tea ring
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Apricot tea ring
  Tea    Apricots  
Last updated 6/12/2012 1:04:53 AM. Recipe ID 29606. Report a problem with this recipe.
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      Title: Apricot tea ring
 Categories: Breads, Yeast
      Yield: 1 Tea ring
      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)

     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.

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Recipe ID 29606 (Apr 03, 2005)

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