Nutty Tea Ring
Yield
8 servingsPrep
10 minCook
25 minReady
75 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ¼ | cups |
all-purpose flour
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| ½ | cup |
sour cream
dairy |
|
| ½ | cup |
water
|
|
| 6 | tablespoons |
butter
or margarine |
|
| 1 | each |
eggs
room temperature |
|
| ½ | cup |
apricots
chopped |
*
|
| ½ | cup |
pecans
|
|
| ¼ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
cinnamon
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
milk
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 769 | ml |
all-purpose flour
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 2 | packages |
yeast, active dry
|
|
| 118 | ml |
sour cream
dairy |
|
| 118 | ml |
water
|
|
| 9E+1 | ml |
butter
or margarine |
|
| 1 | each |
eggs
room temperature |
|
| 118 | ml |
apricots
chopped |
*
|
| 118 | ml |
pecans
|
|
| 59 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
cinnamon
|
|
| 1 | x |
powdered sugar
|
*
|
| 1 | x |
milk
|
*
|
Directions
In large bowl, mix 2 cups flour, sugar, salt and yeast.
Heat sour cream, water and ¼ cup margarine until hot to touch; add to dry ingredients.
Beat 2 minutes at low speed.
Add egg; beat 2 minutes at medium speed.
Stir in enough remaining flour to make a soft dough.
On floured surface, knead 4 minutes.
Place in greased bowl, turning to grease top.
Cover, let rise in a warm place 20 minutes or until doubled.
Punch dough down.
Roll doug to a 16x9 inch rectangle.
Spread remaining 2 tablespoons butter on dough.
In small bowl, combine apricots, pecans, brown sugar and cinnamon; sprinkle over dough.
Roll up from long side as for a jelly roll; seal seam.
On grease cookie sheet, place roll seam side down.
Seal ends together to form a ring.
Cut slits ⅔ of the way through at 1 inch intervals.
Turn each section on its side; cover.
Let rise in a warm place 20 minutes or until almost doubled.
Bake at 375℉ (190℃) F 20 to 25 minutes.
Remove from baking sheet; cool on wire rack.
Mix milk with powdered sugar to make a glaze and drizzle over coffeecake.
