Date-Nut Ring

Recipe Ingredients

		Dough
4 1/2 cups	281g / 9.9oz	All-purpose flour (4 1/2 to 5 cups)
1/3 cup	65g / 2.3oz	Sugar
2		Rapid rise yeast
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Milk
1/2 cup	118ml	Water
1/3 cup	78ml	Vegetable oil
2		Eggs
		Date Almond Filling
2 tablespoons	30ml	Apricot jam or preserves
1		Chopped dates or pitted
1/2 cup	46g / 1.6oz	Chopped blanched almonds - toasted
		Apricot glaze
1/4 cup	59ml	Apricot jam
1 tablespoon	15ml	Vegetable oil
2 teaspoons	10ml	Lemon juice

Recipe Instructions

In large bowl, combine 2 cups flour, sugar, undissolved yeast and salt. Heat milk, water and oil until very warm (120 to 130F); stir into dry ingredients. Stir in eggs and enough remaining flour to make soft dough.

Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.

Roll dough to 18- x 9-inch rectangle. Spread with apricot jam to within 1/2-inch of edges; sprinkle with dates and almonds. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place, seam side down, on greased baking sheet. With sharp knife, cut slits, starting from outer edge, 3/4 of the way through dough, at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Bake at 350F for 35 to 40 minutes or until done, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Brush with Apricot Glaze while warm.

APRICOT GLAZE: In small bowl, combine sieved apricot jam, vegetable oil and lemon juice. Stir well.

Source:
Mrs. W Whitehead, Llandudno, Wales

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