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Recipe Name: Nutty Tea Ring Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Course: Breakfast  
Preparation Time:
Number of Servings: 1

3 1/4 Cup(s) Flour
1/4 Cup(s) Sugar
1 Teaspoon(s) Salt
2 Active dry yeast
1/2 Cup(s) Dairy sour cream
1/2 Cup(s) Water
6 Tablespoon(s) Butter or margarine
1 Egg, room temperature
1/2 Cup(s) Dried Apricots, chopped
1/2 Cup(s) Pecan pieces
1/4 Cup(s) Brown sugar, packed
1/2 Teaspoon(s) Cinnamon
Powdered sugar
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
tablespoonsbutter on dough. In small bowl, combine apricots, pecans,
brown sugarand cinnamon; sprinkle over dough. Roll up from long side as
for a jellyroll; seal seam. On grease cookie sheet, place roll seam
side down. Sealends together to form a ring. Cut slits 2/3 of the way
through at 1 inchintervals. Turn each section on its side; cover. Let
rise in a warmplace 20 minutes or until almost doubled.Bake at 375~ 20
to 25 minutes. Remove from baking sheet; cool on wirerack. Mix milk
with powdered sugar to make a glaze and drizzle overcoffeecake.From
Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 3109
Calories From Fat: 1011
Total Fat: 116.6g
Cholesterol: 197.4mg
Sodium: 2973.4mg
Potassium: 1603.9mg
Carbohydrates: 467.1g
Fiber: 21.6g
Sugar: 144.3g
Protein: 56.3g

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