Nutty Tea Ring

* Exported from MasterCook *

NUTTY TEA RING

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dorcas Breads
Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 c Flour
1/4 c Sugar
1 t Salt
2 pk Active dry yeast
1/2 c Dairy sour cream
1/2 c Water
6 tb Butter or margarine
1 Egg, room temperature
1/2 c Dried apricots, chopped
1/2 c Pecan pieces
1/4 c Brown sugar, packed
1/2 ts Cinnamon
Powdered sugar
Milk

In large bowl, mix 2 cups flour, sugar, salt and
yeast. Heat sour cream, water and 1/4 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 2/3 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~ 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.



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