There’s nothing more inviting on a crisp, autumn day than the sweet aroma of a homemade coffeecake baking in the oven. And there’s nothing like a big slice of coffeecake to round out breakfast in the morning or to have for an evening snack with a big cup of coffee or hot tea.
This Apricot Coffeecake Tea Ring takes a little effort to make, but it’s worth it. The apricot-nut center offers unforgettable flavor!
APRICOT COFFEECAKE TEA RING
(Recipe makes two tea rings)
4 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1/4 teaspoon ground nutmeg
2 (1/4-ounce) packages active dry yeast
1 cup milk
1/4 cup water
1/4 cup butter, cubed
2 eggs
1/4 cup butter, melted to brush on coffeecake when ready to bake
FILLING:
12 ounces dried apricots, diced
2 cups water
6 tablespoons brown sugar
4 teaspoons orange juice
1/2 cup pecans
GLAZE:
1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla
1/2 cup sliced almonds for garnish
In a large mixing bowl, combine the first five ingredients. In a saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
In a saucepan, combine diced apricots and water. Cook over medium heat for 30 minutes or until water is absorbed and apricots are tender. Remove from heat; stir in brown sugar, juice and nuts. Cool.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each into an 18-by-12-inch rectangle. Spread half of filling over each rectangle to within 1/2 inch of edges. Roll up each jelly-roll style, starting with the long side; pinch seam to seal.
Place seam-side down on greased baking sheets; pinch ends of each together to form a ring. With kitchen scissors, cut each from outside edge about two-thirds toward center of ring at 1-inch 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.
Brush rings with melted butter. Bake at 375 degrees for 25-30 minutes or until golden brown. Remove from pans to wire racks; cool. Combine glaze ingredients; drizzle over warm tea rings and sprinkle with sliced almonds. Makes 2 rings (12 servings each).
Note: You can make just one tea ring by cutting ingredients in half.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
