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Apricot Tea Ring

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Submitted by bobby136

Apricot tea ring with oat-enriched yeast dough, homemade apricot filling, and spiral-cut sections that fan open to reveal the fruit. Finished with a confectioner’s sugar drizzle.

YIELD

1 tea ring

PREP

2 hrs

COOK

30 min

READY

2 hrs

This apricot tea ring is the kind of bake that earns a genuine reaction when it hits the table. The yeast dough gets an unusual addition: a full cup of quick oats, which gives the crumb a slightly heartier texture and subtle nuttiness. Scalded milk, heated until small bubbles form at the edges, helps develop a softer, more tender dough than cold milk would produce.

The filling is built from scratch: 12 ounces of dried apricots simmered with water, lemon juice, and sugar until thick. Let it cool completely before spreading, warm filling softens the dough and makes shaping far more difficult.

The signature of a tea ring is the cut-and-twist technique. After rolling the filled dough into a log and forming it into a circle on the baking sheet, cuts go two-thirds of the way through at 1-inch intervals. Alternate sections turn left and right, fanning open to expose the apricot spiral throughout.

Drizzle with powdered sugar frosting while still warm so it seeps slightly into the cuts.

Pro Tips

  • Scald milk by heating until tiny bubbles appear around the edges, not a full boil
  • Cool the apricot filling completely before spreading on the dough rectangle
  • Use a sharp serrated knife for clean cuts through the ring without dragging the filling
  • The second 45-minute rise builds the lightness, don’t cut it short

Variations

  • Cinnamon-raisin: Swap the apricot filling for a brown sugar-cinnamon-raisin mixture for a more traditional tea ring
  • Dried peach or prune: Cook dried peaches or prunes the same way as the apricots for a different fruit center

Ingredients

Dough
1 1
PACKAGE PACKAGE YEAST, ACTIVE DRY
¼ 59
CUP ML WATER
warm
¾ 177
CUP ML MILK
scalded
¼ 59
CUP ML BROWN SUGAR
firmly packed *
1 5
TEASPOON ML SALT
¼ 59
3 710
CUPS ML ALL-PURPOSE FLOUR
sifted (plus more as necessary)
1 1
LARGE EACH EGG
beaten
1 237
Filling
12 346.8
OUNCES ML/G APRICOTS, DRIED
2 473
CUPS ML WATER
1 5
TEASPOON ML LEMON JUICE
¼ 59
CUP ML SUGAR

Directions

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 18×12-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 ⅔ 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 359g (12.7 oz)
Amount per Serving
Calories 585 6% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 50mg 17%
Sodium 637mg 27%
Total Carbohydrate 41g 41%
Dietary Fiber 7g 29%
Sugars g
Protein 33g
Vitamin A 37% Vitamin C 2%
Calcium 11% Iron 37%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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