Apricot Tea Rings Recipes

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Steps:

• In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120°-130°. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight. In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour. Bake at 375° for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Steps:

• 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.

Steps:

• Place cinnamon and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose spices; tie securely with string., Place water and spice bag in a large saucepan; bring to a boil. Remove from heat. Add tea bags; steep, covered, about 5 minutes according to taste. Discard tea and spice bags., Add remaining ingredients to tea; heat through, stirring to dissolve sugar. Serve immediately.

Steps:

• In a large mixing bowl, combine the flour, sugar, yeast, salt and nutmeg. In a saucepan, heat the milk, water and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
• In a saucepan, combine the apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.
• Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-in. x 12-in. rectangle. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up each jelly-roll style, starting with a long side; pinch seam to seal.
• Place seam side down on greased baking sheets; pinch ends of each together to form a ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. intervals. Separate strips slightly: twist so filling shows, slightly overlapping with previous piece. Cover; let rise in a warm place until doubled, about 1 hour.
• Bake at 375 degrees F for 25-28 minutes or until golden brown. Remove from pans to wire racks to cool. Combine glaze ingredients; drizzle over warm tea rings.