* Exported from MasterCook * Nutty-Fruity Tea King Recipe By : Jo Merrill Serving Size : 1 Preparation Time :0:00 Categories : Dessert Breads Prize Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 1/4 c All-purpose flour 1/4 c Sugar 1 ts Salt 2 Pkg active dry yeast 1/2 c Water 6 tb Butter 1 lg Egg 1/2 c Sour cream 1/2 c Dried apricots -- * see note 1/2 c Nuts -- chopped 1/4 c Brown sugar -- packed 1/2 ts Ground cinnamon Glaze Frosting: 1 c Powdered sugar 1 ts Butter 4 tb Water Vanilla extract -- to taste * Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cups flour, sugar, salt, and yeast. Heat sour cream, water, and 1/4 cup butter until hot. Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2 minutes at medium speed. Stir in enough remaining flour to made a soft dough. On a floured surface, knead for 4 minutes. Place in greased bowl, cover, and let rise in warm place 20 minutes or until doubled in size. Punch dough down. Roll dough to a 16x9" rectangle. Spread remaining 2 tb butter on dough. In small bowl, combine fruit, nuts, brown sugar, and cinnamon; sprinkle over dough. Roll as for jelly roll; seal ends. Place on greased baking sheet, seam sides down. Seal ends to form a ring. Cut slits 2/3 of way through at 1" intervals. Turn each section on its side. Cover and let rise in warm place 20 minutes or until almost doubled. Bake at 375°F for 20 to 25 minutes. Cool then drizzle with glaze. Glaze: Mix all ingredients together until smooth. Prize winner in Tea Rings-yeast bread, Del Mar Fair, 1993 - - - - - - - - - - - - - - - - - -