Apricot Almond Ring

Coffee Cakes

A little chocolate is the extra special touch in this sweet bread.





1 ring

Prep Time

25 minutes

Rise Time

1 hour

Bake Time

20 to 25 minutes


  • Dough
  • 4-1/2 to 5 cups all-purpose flour
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 1 cup water
  • 1/2 cup butter OR margarine
  • 1 egg
  • Filling
  • 1/4 cup peach preserves
  • 1/2 cup chopped dried apricots
  • 1/2 cup sliced almonds
  • 1/2 cup semi-sweet chocolate chips
  • Frosting
  • 3/4 cup powdered sugar
  • 2-3 tablespoons milk


Combine 2 cups flour, undissolved yeast, sugar and salt in a large mixer bowl.  Heat water and butter until very warm (120° to 130°F) and add with the egg.  Beat until smooth, about 3 minutes.  Gradually add remaining flour until dough forms a soft ball.  Knead dough until smooth and elastic, about 8 to 10 minutes.  Let dough rest for 10 minutes on a lightly floured surface. 

Roll dough into an 18 x 10-inch rectangle.  Spread preserves evenly to ½ inch of the edges.  Sprinkle dough evenly with apricots, almonds and chocolate chips.  Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into ring. Place on greased baking sheet. Cut 2/3 through ring at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.

Bake in a preheated 350°F oven for 20 to 25 minutes or until ring is golden brown.  Mix together frosting ingredients until smooth.  Let ring cool for 10 minutes then top with the frosting.