Apricot-Almond Tea Rings
“Apricots and almonds are the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve the family and a perfect centrepiece for a coffee date with friends.” — Ann G. Hillmeyer, Sandia Park, New Mexico
| Servings | Prep Time | Cook Time |
| 2rings (8 slices each) | 45minutes + rising | 20minutes + cooling |
| Servings | Prep Time |
| 2rings (8 slices each) | 45minutes + rising |
| Cook Time |
| 20minutes + cooling |
Ingredients
- 2 packages active dry yeast 1/4 ounce each
- 1/4 cup warm water 110° to 115°
- 1-1/4 cups warm 2% milk 110° to 115°
- 1/2 cup butter softened
- 1/3 cup sugar
- 1/2 tsp salt
- 1/2 cup mashed potato flakes
- 2 large eggs room temperature
- 3-1/2 to 4 cups all-purpose flour
- FILLING:
- 1-1/2 cups apricot preserves
- 2/3 cup sugar
- 5 oz almond paste
- 1/3 cup butter softened
- ICING:
- 1-1/3 cups confectioner's sugar
- 1/2 tsp vanilla extract
- 2 to 3 tbsp 2% milk
- 1/3 cup sliced almonds toasted
Portions: rings (8 slices each)
Units:
|
Ingredients
Portions: rings (8 slices each)
Units:
|
Instructions
- 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.
Recipe Notes
Nutrition Facts
1 slice: 425 calories, 14g fat (7g saturated fat), 53mg cholesterol, 178mg sodium, 70g carbohydrate (38g sugars, 2g fibre), 6g protein.
