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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 16 |
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Apricots and almonds find the perfect pairing in this luscious iced ring. Itâs a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends. Ann G. Hillmeyer, Sandia Park, New Mexico Ingredients:
2 packages (1/4 ounce each) active dry yeast |
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 teaspoon salt |
1/2 cup mashed potato flakes |
2 eggs |
3-1/2 to 4 cups king arthur unbleached all-purpose flour |
filling: |
1-1/2 cups apricot preserves |
2/3 cup sugar |
5 ounces almond paste |
1/3 cup butter, softened |
icing: |
1-1/3 cups confectioners' sugar |
1/2 teaspoon vanilla extract |
2 to 3 tablespoons 2% milk |
1/3 cup sliced almonds, toasted |
Directions:
1. 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.
2. 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.
3. 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.
4. Place rolls, seam side down, on two parchment paper-lined baking sheets. Pinch ends together to form two 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 about 35-40 minutes.
5. 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 achieve a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds. Yield: 2 rings (8 slices each).
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