Apricot Ring Recipe
Surprise your family in a pleasant way by whipping up this recipe of Apricot Ring . It is the perfect choice for Dessert. No other ingredient will make Apricot Ring taste so awesome than Fruits. Treat your family to this Apricot Ring and they are going to adore you for it.
Ingredients
FILLING
1 cup dried apricots, chopped
1 cup apple juice
3/4 cup sugar or to taste
DOUGH
1 package (1/4 ounce) active dry yeast
4 tablespoons sugar, divided
1 cup warm water (110°F)
About 4 cups all-purpose flour, divided
1 teaspoon salt
2 eggs, beaten
1/4 cup butter or margarine, softened
1 egg white, lightly beaten
2 tablespoons sliced almonds
Directions
To make filling, combine apricots and apple juice in small saucepan over medium heat.
Cover and cook, stirring occasionally, about 12 minutes or until apricots are tender and juice is absorbed.
Stir in sugar to taste.
Cook, stirring constantly, about 3 minutes or until mixture is thick paste.
Cool.
To make dough, dissolve yeast and 1 tablespoon sugar in warm water in large bowl of electric mixer.
Let stand 10 minutes.
Add remaining 3 tablespoons sugar, 1 cup flour and salt.
Beat with electric mixer 2 minutes.
Add eggs and butter.
Beat 1 minute.
Stir in enough of remaining 3 cups flour to make soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth, adding flour as necessary to prevent sticking.
Cover and let rest 20 minutes.
Grease large baking sheet.
On lightly floured surface, roll dough to 18 x 11-inch rectangle.
Spread filling over dough.
Roll up jellyroll-style, starting at long side.
Seal edge; form into ring on greased baking sheet, sealing ends.
Cut ring at 1-inch intervals about two-thirds of the way through, using kitchen scissors or sharp knife.
Turn each slice outward to form a petal as you cut.
Cover with damp cloth and let rise in warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350°E Brush with egg white and sprinkle with almonds.
Bake about 30 minutes or until browned.
Cover and cook, stirring occasionally, about 12 minutes or until apricots are tender and juice is absorbed.
Stir in sugar to taste.
Cook, stirring constantly, about 3 minutes or until mixture is thick paste.
Cool.
To make dough, dissolve yeast and 1 tablespoon sugar in warm water in large bowl of electric mixer.
Let stand 10 minutes.
Add remaining 3 tablespoons sugar, 1 cup flour and salt.
Beat with electric mixer 2 minutes.
Add eggs and butter.
Beat 1 minute.
Stir in enough of remaining 3 cups flour to make soft dough.
Knead dough on lightly floured surface about 10 minutes or until smooth, adding flour as necessary to prevent sticking.
Cover and let rest 20 minutes.
Grease large baking sheet.
On lightly floured surface, roll dough to 18 x 11-inch rectangle.
Spread filling over dough.
Roll up jellyroll-style, starting at long side.
Seal edge; form into ring on greased baking sheet, sealing ends.
Cut ring at 1-inch intervals about two-thirds of the way through, using kitchen scissors or sharp knife.
Turn each slice outward to form a petal as you cut.
Cover with damp cloth and let rise in warm place until doubled in bulk, about 45 minutes.
Preheat oven to 350°E Brush with egg white and sprinkle with almonds.
Bake about 30 minutes or until browned.
