---------- Recipe via Meal-Master (tm) v8.02
  
       Title: Apricot Tea Ring
  Categories: Breads, Yeast
       Yield: 1 tea ring
  
 -----------------------------------DOUGH-----------------------------------
       1    Cake compressed yeast; or...
       1 pk -Dry yeast
     1/4 c  Lukewarm water
     3/4 c  Milk; scalded
     1/4 c  Brown sugar, firmly packed
       1 ts Salt
     1/4 c  Shortening
       3 c  Sifted all-purpose flour
            -- (plus more as necessary)
       1    Egg; beaten
       1 c  Quaker Oats, uncooked
            -- (quick or old-fashioned)
 
 ----------------------------------FILLING----------------------------------
      12 oz Dried apricots
       2 c  Water
       1 ts Lemon juice
     1/4 c  Sugar
  
   For dough, soften yeast in lukewarm water.  (Use warm water for dry
   yeast.)  Pour scalded milk over sugar, salt and shortening.  Cool to
   lukewarm.  Stir in 1 cup flour and egg.  Add softened yeast and oats.
   Stir in enough more flour to make a soft dough.
   
   Turn out on lightly floured board or canvas; knead until smooth and
   satiny; about 10 minutes.  Round dough into ball; place in greased bowl;
   brush lightly with melted shortening.  Cover and let rise in warm place
   until double in size, about 1 hour.
   
   While dough is rising, prepare filling.  For filling, combine apricots,
   water, lemon juice and sugar in medium-sized saucepan.  Cook over low
   heat, stirring occasionally until thickened.  Cool.
   
   Punch dough down; cover; let rest 10 minutes.  Roll to form an 18x12-inch
   rectangle.  Brush with melted butter; spread with filling.  Starting with
   long side, roll up as for jelly roll.  Form into circle on greased cooky
   sheet, sealed edge down.  Make cuts 2/3 of way through ring at 1-inch
   intervals.  Turn one section to left and next to right. Repeat around
   ring. [Cut edges showing a spiral of filling will be exposed, and parallel
   with the work surface. --K.M.]  Brush lightly with melted shortening.
   
   Cover; let rise in warm place until nearly double in size, about 45
   minutes.  Bake in preheated moderate oven (350 F.) 20 to 25 minutes.
   Drizzle with confectioner’s sugar frosting while still warm.  Makes one
   large tea ring.
   
   Source: Our Favorites for family and friends
   Reprinted with permission from The Quaker Oats Company
   Electronic format courtesy of Karen Mintzias
  
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