Elegant Apricot Tea Ring

Braids & Rings

A traditional tea ring- coffee cake in today's lingo and just plain delicious!





2 tea rings

Prep Time

20 minutes

Rise Time

1 to 1-1/2 hours, 30 to 45 minutes

Bake Time

25 to 30 minutes


  • Dough
  • 1 (2-1/4 tsp.) envelope Fleischmann's® Active Dry Yeast
  • 1/2 cup warm water (100° to 110°F)
  • 1 egg
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/3 cup corn oil
  • 1/2 cup warm milk (100° to 110°F)
  • 1/2 cup warm water (100° to 110°F)
  • 4-1/2 to 5-1/2 cups all-purpose flour
  • Filling
  • 2 cans (12 ounces each) apricot pastry filling
  • Icing
  • 2 cups powdered sugar
  • 4 tablespoons butter OR margarine, softened
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk
  • 12 dried apricot halves, optional


Dissolve yeast in 1/2 cup warm water.  Combine egg, sugar and salt in large mixer bowl.  Blend well with electric mixer.  Add oil, milk, water and the dissolved yeast.  Add flour, 1 cup at a time until soft dough forms.  Knead on lightly floured surface for 5 to 6 minutes.  Place in a greased bowl, turning to coat.  Cover and let rise in a warm, draft-free place about 1 to 1-1/2 hours, until doubled.

Punch dough down; divide in half.  Roll one portion of dough on a lightly floured surface to a 12 x 15-inch rectangle.  Spread evenly with 1 can apricot pastry filling.  Roll up tightly, sealing edges.  Place dough on greased 15 x 18-inch cookie sheet.  Form dough into a circle, sealing the ends that meet.  Snip through the circle at 1-1/2 inch intervals with scissors, cutting 2/3 of the way through the dough, cutting from the top.  Repeat with other portion of dough.  Cover and let rise 30 to 45 minutes.  Bake in preheated 350°F oven for 25 to 30 minutes.  Cool for 15 minutes.  Combine icing ingredients and drizzle over rolls.  Garnish with apricot halves.

Variation:  Use raspberry pastry filling in place of apricot.  Garnish with pecan halves.