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Recipe Name: Apricot Tea Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 1

1 Cake compressed yeast, or...
1 Dry yeast
1/4 Cup(s) Lukewarm water
3/4 Cup(s) Milk, scalded
1/4 Cup(s) Brown Sugar, firmly packed
1 Teaspoon(s) Salt
1/4 Cup(s) Shortening
3 Cup(s) Sifted all-purpose flour
plus more as necessary
1 Egg, beaten
1 Cup(s) Quaker Oats, uncooked
quick or old-fashioned
12 Ounce(s) Dried apricots
2 Cup(s) Water
1 Teaspoon(s) Lemon Juice
1/4 Cup(s) 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. --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 confectioner's
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

Nutrition (calculated from recipe ingredients)
Calories: 3121
Calories From Fat: 549
Total Fat: 61.4g
Cholesterol: 214.7mg
Sodium: 2468.2mg
Potassium: 4508mg
Carbohydrates: 603.9g
Fiber: 35g
Sugar: 286.4g
Protein: 56.6g

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