Best Apricot Tea Rings Recipes

APRICOT TEA RINGS

Steps:

• In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight., In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into an 18x12-in. rectangle. Spread half of filling over rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour., Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. , In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.

APRICOT-ALMOND TEA RINGS

Steps:

• In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 rings. With scissors, cut from outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled,35-40 minutes., Preheat oven to 375°. Bake for 18-22 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine confectioners' sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

APRICOT TEA RINGS RECIPE - (5/5)

Steps:

• In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight. In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour. Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.