*  Exported from  MasterCook  *

                              NUTTY TEA RING

Serving Size  : 1    Preparation Time :0:00
Categories    : Dorcas                           Breads
                Breakfast

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3-1/4   c            Flour
     1/4   c            Sugar
   1       t            Salt
   2       pk           Active dry yeast
     1/2   c            Dairy sour cream
     1/2   c            Water
   6       tb           Butter or margarine
   1                    Egg, room temperature
     1/2   c            Dried apricots, chopped
     1/2   c            Pecan pieces
     1/4   c            Brown sugar, packed
     1/2   ts           Cinnamon
                        Powdered sugar
                        Milk

   In large bowl, mix 2 cups flour, sugar, salt and
  yeast. Heat sour cream, water and 1/4 cup margarine
  until hot to touch; add to dry ingredients. Beat 2
  minutes at low speed. Add egg; beat 2 minutes at
  medium speed. Stir in enough remaining flour to make a
  soft dough. On floured surface, knead 4 minutes.

   Place in greased bowl, turning to grease top. Cover,
  let rise in a warm place 20 minutes or until doubled.

   Punch dough down. Roll doug to a 16x9 inch rectangle.

   Spread remaining 2 tablespoons butter on dough. In
  small bowl, combine apricots, pecans, brown sugar and
  cinnamon; sprinkle over dough. Roll up from long side
  as for a jelly roll; seal seam. On grease cookie
  sheet, place roll seam side down. Seal ends together
  to form a ring. Cut slits 2/3 of the way through at 1
  inch intervals. Turn each section on its side; cover.

   Let rise in a warm place 20 minutes or until almost
  doubled.
  
   Bake at 375  20 to 25 minutes.  Remove from baking
  sheet; cool on wire rack.  Mix milk with powdered
  sugar to make a glaze and drizzle over coffee cake.
 
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