Nutty tea ring
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3¼ | cup | Flour |
| ¼ | cup | Sugar |
| 1 | teaspoon | Salt |
| 2 | packs | Active dry yeast |
| ½ | cup | Dairy sour cream |
| ½ | cup | Water |
| 6 | tablespoons | Butter or margarine |
| 1 | Egg, room temperature | |
| ½ | cup | Dried apricots, chopped |
| ½ | cup | Pecan pieces |
| ¼ | cup | Brown sugar, packed |
| ½ | teaspoon | Cinnamon |
| Powdered sugar | ||
| Milk | ||
Directions
In large bowl, mix 2 cups flour, sugar, salt and yeast. Heat sour cream, water and ¼ 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 ⅔ 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.