Nutty Tea Ring Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
3 1/4 cup: Flour,
1/4 cup: Sugar,
1 tsp: Salt,
2 package: Active dry yeast,
1/2 cup: Dairy sour cream,
1/2 cup: Water,
6 tbsp: Butter or margarine,
1: Egg, room temperature
1/2 cup: Dried apricots, chopped
1/2 cup: Pecan pieces,
1/4 cup: Brown sugar, packed
1/2 tsp: Cinnamon,
Powdered sugar,
Milk,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp