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2 hours
Prep: 2 hours
Cook: 30 minutes
585 calories per serving view nutrition facts
1 tea ring
suggest servings
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| Dough | |||
| 1 | package | yeast, active dry | |
| 1/4 | cup | water | warm |
| 3/4 | cup | milk | scalded |
| 1/4 | cup | brown sugar | firmly packed |
| 1 | teaspoon | salt | |
| 1/4 | cup | vegetable shortening | |
| 3 | cups | flour, all-purpose | sifted (plus more as necessary) |
| 1 | each | egg | beaten |
| 1 | cup | oats, quick cooking | |
| Filling | |||
| 12 | ounces | apricots, dried | |
| 2 | cups | water | |
| 1 | teaspoon | lemon juice | |
| 1/4 | cup | 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.] 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.
| % Daily Value* | |
| Total Fat 4.0g | 6% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 637mg | 27% |
| Total Carbohydrate 124.0g | 41% |
| Dietary Fiber 7.0g | 29% |
| Sugars 41.0g | |
| Protein 16.0g | 33% |
| Vitamin A | 37% | Vitamin C | 2% | |
| Calcium | 11% | Iron | 37% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Ideas on the amount of food for serving a crowd of about 100 people....
Although the recipe looks great - and delicious - it has definitely been "Americanised" (or Americanized as the Americans would put it!). In Australia we do not call them shrimps - they are prawns. Nor do we call that herb "cilantro" - it is coriander! To tell you the truth though we don't really put prawns on the barbie (much!). they tend to toughen up more if they are on the barbie. We boil them like everyone else and then serve them with everything else cooked on the barbie. Sorry to sound all defensive about Aussie food (have we been around long enough to establish Aussie food?)It has been a long day and I just had to have a whinge about something!
This is lovely, fresh, simple, quick and easy pasta dish that can be served as fast as the spaghetti can cook. Fresh Italian flavor rings through and the ingredients are perfectly matched.
