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Categories:Viewed: 37 - Published at: 2 years ago
Ingredients
- 1 package yeast, active dry
- 1/4 cup water warm
- 3/4 cup milk scalded
- 1/4 cup brown sugar firmly packed
- 1 teaspoon salt
- 1/4 cup vegetable shortening
- 3 cups flour, all-purpose sifted (plus more as necessary)
- 1 each eggs beaten
- 1 cup oats, quick cooking
- 12 ounces apricots, dried
- 2 cups water
- 1 teaspoon lemon juice
- 1/4 cup sugar
Method
- For dough, soften yeast in lukewarm water.
- (Use warm water for dry yeast.)
- Pour scalded milk over sugar, salt and shortening.
- Cool to lukewarm.
- Stir in 1 cup flour and egg.
- Add softened yeast and oats.
- Stir in enough more flour to make a soft dough.
- Turn out on lightly floured board or canvas; knead until smooth and satiny; about 10 minutes.
- Round dough into ball; place in greased bowl; brush lightly with melted shortening.
- Cover and let rise in warm place until double in size, about 1 hour.
- While dough is rising, prepare filling.
- For filling, combine apricots, water, lemon juice and sugar in medium-sized saucepan.
- Cook over low heat, stirring occasionally until thickened.
- Cool.
- Punch dough down; cover; let rest 10 minutes.
- Roll to form an 18x12-inch rectangle.
- Brush with melted butter; spread with filling.
- Starting with long side, roll up as for jelly roll.
- Form into circle on greased cooky sheet, sealed edge down.
- Make cuts 23 of way through ring at 1-inch intervals.
- Turn one section to left and next to right.
- Repeat around ring.
- [Cut edges showing a spiral of filling will be exposed, and parallel with the work surface.]
- Brush lightly with melted shortening.
- Cover; let rise in warm place until nearly double in size, about 45 minutes.
- Bake in preheated moderate oven (350 F.) 20 to 25 minutes.
- Drizzle with confectioner's sugar frosting while still warm.
- Makes one large tea ring.
