Nutty-Fruity Tea King

Recipe Ingredients

3 1/4 cups	203g / 7.2oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1 teaspoon	5ml	Salt
2		Active dry yeast
1/2 cup	118ml	Water
6 tablespoons	90ml	Butter
1 tablespoon	15ml	Egg (large)
1/2 cup	118ml	Sour cream
1/2 cup	118ml	Dried apricots - * see note
1/2 cup	73g / 2.6oz	Chopped nuts
1/4 cup	40g / 1.4oz	Brown sugar - packed
1/2 teaspoon	2.5ml	Ground cinnamon
		Glaze frosting
1 cup	198g / 7oz	Powdered sugar
1 teaspoon	5ml	Butter
4 tablespoons	60ml	Water
		Vanilla extract - to taste

Recipe Instructions

* 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 or margarine 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 16 by 9-inch rectangle. Spread remaining 2 tablespoons 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 one inch intervals. Turn each section on its side. Cover and let rise in warm place 20 minutes or until almost doubled.

Bake at 375F for 20-25 minutes. Cool then drizzle with glaze.

Glaze: Mix all ingredients together until smooth. Prize winner in Tea Rings-yeast bread, Del Mar Fair--1993

Source:
Jo Merrill

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