Apricot tea ring

Yield: 1 tea ring

Measure Ingredient
1 \N Cake compressed yeast; or... Dry yeast
¼ cup Lukewarm water
¾ cup Milk; scalded
¼ cup Brown sugar, firmly packed
1 teaspoon Salt
12 ounces Dried apricots
2 cups Water
¼ cup Shortening
3 cups Sifted all-purpose flour (plus more as necessary)
1 \N Egg; beaten
1 cup Quaker Oats, uncooked (quick or old-fashioned)
1 teaspoon Lemon juice
¼ cup 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 ⅔ 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

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