Apple Date Nut Ring

A great refrigerator dough.


Details

Difficulty

Advanced

Yield

2 rings

Prep Time

50 minutes

Chill Time

8 hours

Rise Time

45 to 60 minutes

Bake Time

25 to 30 minutes

Ingredients


  • Dough
  • 1/2 cup warm water (100° to 110°F)
  • 2 (4-1/2 tsp.) envelopes Fleischmann's® Active Dry Yeast
  • 3/4 cup milk
  • 1/2 cup butter OR margarine
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 egg
  • 4-1/2 to 5 cups all-purpose flour
  • Apple Date Filling
  • 2 tablespoons butter OR margarine, softened
  • 2 cups finely chopped, peeled apples
  • 2 cups chopped dates (about 10 ounces)
  • 1/2 cup chopped walnuts
  • 1/4 cup sugar
  • 2 teaspoons ground cinnamon
  • Glaze
  • 2 cups powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk

Directions


Dissolve yeast in warm water in a large mixer bowl; let rest 5 minutes.  Heat milk, butter, sugar and salt until warm (100° to 110°F).  Add to mixer with the egg and 2 cups flour.  Beat for 2 minutes on medium speed.  Add remaining flour gradually until soft dough forms.  Knead on lightly floured surface for 5 to 6 minutes.  Place in a greased bowl, turning to coat.  Cover and refrigerate for 8 hours or overnight.

Punch dough down; divide in half.  Roll one portion of dough on a lightly floured surface to a 14 x 9-inch rectangle and spread with 1 tablespoon butter.  Combine apples, dates, walnuts, sugar and cinnamon; mix well.  Spoon half of the mixture over dough, leaving 1/2-inch margins around all edges.   Roll up tightly from the long side, sealing edges.  Place dough on greased pizza pan.  Form dough into a circle, sealing the ends that meet.  Snip through the circle at 1-inch intervals with scissors, cutting 2/3 of the way through the dough, cutting from the top.  Gently turn each piece of dough on it’s side, slightly overlapping slices.  Repeat with other portion of dough.  Cover and let rise in a warm draft-free area for 45 to 60 minutes or until doubled. 

Bake in preheated 350°F oven for 25 to 30 minutes, alternating pans after about 15 minutes.  Cool for 15 minutes on wire rack.  Combine glaze ingredients and drizzle over rolls.