APRICOT-ALMOND TEA RINGS

Apricots and almonds are the perfect pairing in this luscious iced ring. It’s a great breakfast treat to serve your family and a perfect centerpiece for a coffee date with your friends.

—Ann Hillmeyer, Sandia Park, NM

Prep: 45 min. + rising Bake: 20 min. + cooling Makes: 2 rings (8 slices each)

• 2 pkg. (¼ oz. each) active dry yeast
• ¼ cup warm Water (110° to 115°)
• 1 ¼ cups warm 2% milk (110° to 115°)
• ½ cup butter, softened
• ⅓ cup sugar
• ½ tsp. salt
• ½ cup mashed potato flakes
• 2 large eggs, room temperature
• 3 ½ to 4 cups all-purpose flour

FILLING

• 1 ½ cups apricot preserves
• ⅔ cup sugar
• 5 oz. almond paste
• ⅓ cup butter, softened

ICING

• 1 ⅓ cups confectioners’ sugar
• ½ tsp. vanilla extract
• 2 to 3 Tbsp. 2% milk
• ⅓ cup sliced almonds, toasted

1. In a large bowl, dissolve yeast in warm water. In another bowl, combine milk, butter, sugar, salt, potato flakes and eggs. Let stand 1 minute. Add milk mixture and 3 cups flour to yeast mixture; beat until smooth. Add enough remaining flour to form a soft dough.

2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Place preserves, sugar, almond paste and butter in a food processor; cover and process until blended. Punch dough down. Divide in half. On a lightly floured surface, roll each portion into 14x7-in. rectangle. Spread filling evenly to within ½ in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

4. Place the rolls, seam side down, on 2 parchment-lined baking sheets. Pinch the ends together to form 2 rings. With scissors, cut from the outside edge to two-thirds of the way toward center of rings at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Let rise until doubled, 35-40 minutes.

5. Preheat oven to 375°. Bake until lightly browned, 18-22 minutes. Remove from pans to wire racks to cool. Combine the confectioners’ sugar, vanilla and enough milk to reach a drizzling consistency. Drizzle over the warm tea rings and sprinkle with toasted sliced almonds.

1 slice: 425 cal., 14g fat (7g sat. fat), 53mg chol., 178mg sod., 70g carb. (38g sugars, 2g fiber), 6g pro.

Cinnamon-Pecan Tea Ring: Omit filling ingredients and toasted sliced almonds in icing. Cream ½ cup softened butter, ¼ cup packed brown sugar and 1 ½ tsp. ground cinnamon. Spread over each rectangle to within ½ in. of edges. Sprinkle with ¾ cup chopped pecans.