Recipe By : Jo Merrill
Serving Size : 1 Preparation Time :0:00
Categories : Dessert Breads Prize
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/4 c All-purpose flour
1/4 c Sugar
1 ts Salt
2 Pkg active dry yeast
1/2 c Water
6 tb Butter
1 lg Egg
1/2 c Sour cream
1/2 c Dried apricots -- * see note
1/2 c Nuts -- chopped
1/4 c Brown sugar -- packed
1/2 ts Ground cinnamon
Glaze Frosting:
1 c Powdered sugar
1 ts Butter
4 tb Water
Vanilla extract -- to taste
* Chop apricots or use 1/3 cup candied fruits.
In large bowl, mix 2 cups flour, sugar, salt, and yeast. Heat sour
cream, water, and 1/4 cup butter until hot. Add to dry ingredients.
Beat 2 minutes at low speed. Add egg and beat 2 minutes at medium
speed. Stir in enough remaining flour to made a soft dough. On a
floured surface, knead for 4 minutes. Place in greased bowl, cover,
and let rise in warm place 20 minutes or until doubled in size.
Punch dough down. Roll dough to a 16x9" rectangle. Spread remaining
2 tb butter on dough. In small bowl, combine fruit, nuts, brown
sugar, and cinnamon; sprinkle over dough. Roll as for jelly roll;
seal ends.
Place on greased baking sheet, seam sides down. Seal ends to form a
ring. Cut slits 2/3 of way through at 1" intervals. Turn each section
on its side. Cover and let rise in warm place 20 minutes or until
almost doubled.
Bake at 375°F for 20 to 25 minutes. Cool then drizzle with glaze.
Glaze:
Mix all ingredients together until smooth.
Prize winner in Tea Rings-yeast bread, Del Mar Fair, 1993
