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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 0.0
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 0.0 g
  • Dietary Fiber: 0.0 g
  • Protein: 0.0 g

View full nutritional breakdown of Apricot Tea Rings calories by ingredient
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Apricot Tea Rings

Submitted by: TABBYKAT75
Apricot Tea Rings

Introduction

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. 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.
Number of Servings: 24

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 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 milk


    One serving 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

In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a 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 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 in. 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 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. Combine glaze ingredients; drizzle over warm tea rings.

Yield: 2 rings (12 slices each).


Number of Servings: 24

Recipe submitted by SparkPeople user TABBYKAT75.






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