Apricot-Almond Tea Rings

Total Time Prep: 45 min. + rising Bake: 20 min. + cooling
Yield 2 rings (8 slices each)
Contest Winner
Test Kitchen Approved
Apricots and almonds are the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.— Ann G. Hillmeyer, Sandia Park, New Mexico

Ingredients

  • 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, room temperature
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Place rolls, seam side down, on 2 parchment-lined baking sheets. Pinch ends together to form 2 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,35-40 minutes.
  5. 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 reach a drizzling consistency. Drizzle over warm tea rings and sprinkle with almonds.

Nutrition Facts

1 slice: 425 calories, 14g fat (7g saturated fat), 53mg cholesterol, 178mg sodium, 70g carbohydrate (38g sugars, 2g fiber), 6g protein.

Apricots and almonds are the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve the family and a perfect centerpiece for a coffee date with friends.— Ann G. Hillmeyer, Sandia Park, New Mexico
Recipe Creator

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