Side Pannel
Apricot-Almond Tea Rings
- Prep Time: 45 mins
- Cooking Time: 20 mins
- Serves: 2 rings (8 slices each)
Apricot-Almond Tea Rings
- Recipe Submitted by maryjosh on 11/12/2018
Ingredients List
- 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 large eggs
- 3-1/2 to 4 cups 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
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 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.
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.
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 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.
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.
Tweet
Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
Who loves our Healthy Recipes?
Quick Links
Main Ingredient
Preparation
- Copyright © 2016, CompleteRecipes.com
- Terms of Service
- /
- Privacy
