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Name: Apricot Tea Ring
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 Egg beaten; 1/4 c Lukewarm water; 2 c Water; 1/4 c Sugar; 1 pk -Dry yeast; 1/4 c Brown sugar, firmly packed; 1 ts Salt; 1 Cake compressed yeast; or...; 1/4 c Shortening; 3/4 c Milk; scalded; 3 c All-Purpose Flour sifted; 1 c Quaker Oats, uncooked; 12 oz Dried apricots; 1 ts Lemon juice

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INGREDIENTS

1 Egg ; beaten
FILLING
1/4 c Lukewarm water
(quick or oldfashioned)
2 c Water
1/4 c Sugar
1 pk -Dry yeast
DOUGH
1/4 c Brown sugar, firmly packed
(plus more as necessary)
1 ts Salt
1 Cake compressed yeast; or...
1/4 c Shortening
3/4 c Milk; scalded
3 c All-Purpose Flour ; sifted
1 c Quaker Oats, uncooked
12 oz Dried apricots
1 ts Lemon juice

Tea ring

INSTRUCTIONS

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 confectioners sugar frosting while still warm. Makes one large tea ring. Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

NOTES

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Apricot Tea Ring

1 Egg beaten
 FILLING
1/4 c Lukewarm water
 (quick or oldfashioned)
2 c Water
1/4 c Sugar
1 pk -Dry yeast
 DOUGH
1/4 c Brown sugar, firmly packed
 (plus more as necessary)
1 ts Salt
1 Cake compressed yeast; or...
1/4 c Shortening
3/4 c Milk; scalded
3 c All-Purpose Flour sifted
1 c Quaker Oats, uncooked
12 oz Dried apricots
1 ts Lemon juice

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 confectioners sugar frosting while still warm.  Makes one  large tea ring.    Source: Our Favorites for family and friends  Reprinted with permission from The Quaker Oats Company  Electronic format courtesy of Karen Mintzias    File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/quaker01.zip

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Nutrition

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Serving Size: 1 Tea ring (1394g)
Recipe Makes: 1 Tea ring

Calories: 3624
Calories from Fat: 452 (12%)

Amt Per Serving		% DV

	Total Fat 50.2g	67 %
	Saturated Fat 16.9g	85 %
	Monounsaturated Fat 19.3g
	Polyunsanturated Fat 8.1g
Cholesterol 230.6mg		71 %
Sodium 4895.8mg		169 %
Potassium 4891.3mg		129 %
Total Carbohydrate 753.4g		222 %
	Dietary Fiber 43.8g	175 %
	Sugars, other 709.6g
Protein 66.5g		95 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 3624

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