Nutty tea ring

Yield: 1 Servings

Measure 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

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.

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