Bake Good

Elegant Apricot Tea Ring

  • Intermediate
  • 2 tea rings
  • 1 hr 50 min
Baking Success Or Baking Mess


1 (2-1/4 tsp.) envelope Fleischmann's® Traditional Yeast
1/2 cup warm water (100° to 110°F)
1 egg
1/3 cup sugar
1 teaspoon salt
1/3 cup Mazola® Corn Oil
1/2 cup warm milk (100° to 110°F)
1/2 cup warm water (100° to 110°F)
4-1/2 to 5-1/2 cups all-purpose flour
2 cans (12 ounces each) apricot pastry filling
2 cups powdered sugar
4 tablespoons butter OR margarine, softened
1 teaspoon pure vanilla extract
3 to 4 tablespoons milk
12 dried apricot halves, optional


Dissolve yeast in 1/2 cup warm water. Combine egg, sugar and salt in large mixer bowl. Blend well with electric mixer. Add oil, milk, water and the dissolved yeast. Add flour, 1 cup at a time until soft dough forms. Knead on lightly floured surface for 5 to 6 minutes. Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft-free place about 1 to 1-1/2 hours, until doubled.

Punch dough down; divide in half. Roll one portion of dough on a lightly floured surface to a 12 x 15-inch rectangle. Spread evenly with 1 can apricot pastry filling. Roll up tightly, sealing edges. Place dough on greased 15 x 18-inch cookie sheet. Form dough into a circle, sealing the ends that meet. Snip through the circle at 1-1/2 inch intervals with scissors, cutting 2/3 of the way through the dough, cutting from the top. Repeat with other portion of dough. Cover and let rise 30 to 45 minutes. Bake in preheated 350°F oven for 25 to 30 minutes. Cool for 15 minutes. Combine icing ingredients and drizzle over rolls. Garnish with apricot halves.

Variation: Use raspberry pastry filling in place of apricot. Garnish with pecan halves.

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