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Ingredients
- 1 x Cake compressed yeast, or possibly...
- 1 pkt -Dry yeast
- 1/4 c. Lukewarm water
- 3/4 c. Lowfat milk, scalded
- 1/4 c. Brown sugar, firmly packed
- 1 tsp Salt
- 1/4 c. Shortening
- 3 c. Sifted all-purpose flour (plus more as necessary)
- 1 x Egg, beaten
- 1 c. Quaker Oats, uncooked (quick or possibly old-fashioned)
- 12 ounce Dry apricots
- 2 c. Water
- 1 tsp Lemon juice
- 1/4 c. Sugar
Directions
- For dough, soften yeast in lukewarm water. (Use hot water for dry yeast.) Pour scalded lowfat milk over sugar, salt and shortening. Cold to lukewarm. Stir in 1 c. flour and egg. Add in softened yeast and oats.
- Stir in sufficient more flour to make a soft dough.
- Turn out on lightly floured board or possibly canvas; knead till smooth and satiny; about 10 min. Round dough into ball; place in greased bowl; brush lightly with melted shortening. Cover and let rise in hot place till 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 till thickened. Cold.
- Punch dough down; cover; let rest 10 min. Roll to create 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 hot place till nearly double in size, about 45 min. Bake in preheated moderate oven (350 F.) 20 to 25 min.
- Drizzle with confectioner's sugar frosting while still hot.
- Makes onelarge tea ring.
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