Apricot Tea Rings

Ingredients

• 4.3 cups flour all-purpose
• 0.3 cup sugar 
• 0.5 ounce yeast dry
• 1 teaspoon salt 
• 0.3 teaspoon nutmeg 
• 1 cup milk 2%
• 0.3 cup water 
• 0.3 cup butter cubed
• 2 large eggs 
• 12 ounces apricot dried diced
• 2 cups water 
• 6 tablespoons brown sugar 
• 4 teaspoons orange juice 
• 0.5 cup pecans chopped
• 1 cup powdered sugar 
• 2 tablespoons milk 2%

Equipment

• bowl
• baking sheet
• sauce pan
• oven
• kitchen scissors

Directions

1. In a large bowl, combine the flour, sugar, yeast, salt and nutmeg. In a small saucepan, heat the milk, water and butter to 120°-130°.
2. Add to dry ingredients; beat until moistened. Beat in eggs until smooth. Cover and refrigerate overnight.
3. In a large saucepan, combine apricots and water. Cook over medium heat for 30 minutes or until the water is absorbed and apricots are tender.
4. Remove from the heat; stir in the brown sugar, juice and nuts. Cool.
5. Punch dough down. Turn onto a lightly floured surface; divide in half.
6. Roll one portion into an 18x12-in. rectangle.
7. Spread half of filling over rectangle to within 1/2 in. of edges.
8. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
9. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat for second ring. With scissors, cut each from outside edge two-thirds toward center of ring at 1 in. 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.
10. Bake at 375° for 25-28 minutes or until golden brown.
11. Remove from pans to wire racks to cool.
12. In a small bowl, combine confectioner's sugar and enough milk to achieve desired consistency; drizzle over warm tea rings.