*  Exported from  MasterCook  *
                           Nutty-Fruity Tea King
 Recipe By     : Jo Merrill
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Dessert Breads                   Prize
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3 1/4  cups          all-purpose flour
      1/4  cup           sugar
    1      teaspoon      salt
    2      packages      active dry yeast
      1/2  cup           water
    6      tablespoons   butter
    1      large         egg
      1/2  cup           sour cream
      1/2  cup           dried apricots -- * see note
      1/2  cup           chopped nuts
      1/4  cup           brown sugar, packed
      1/2  teaspoon      ground cinnamon
                         glaze frosting
    1      cup           powdered sugar
    1      teaspoon      butter
    4      tablespoons   water
                         vanilla extract -- to taste
 * Chop apricots or use 1/3 cup candied fruits. In large bowl, mix 2 cups flour,
sugar, salt and yeast. Heat sour cream, water and 1/4 cup butter or margarine
 hot.  Add to dry ingredients. Beat 2 minutes at low speed. Add egg and beat 2
minutes at medium speed.  Stir in enough remaining flour to made a soft dough. 
On a floured surface,
 knead for 4 minutes.  Place in greased bowl, cover and let rise in warm place 20
minutes or until doubled in size. Punch dough down.   Roll dough to a 16 by
9-inch rectangle.  Spread remaining 2 tablepoons butter on dough.  In small bowl,
combine fruit,
 nuts, brown sugar and cinnamon; sprinkle over dough.  Roll as for jelly roll;
seal ends.  Place on greased baking sheet, seam sides down.  Seal ends to form a
ring.  Cut slits 2/3 of way through at one inch intervals.  Turn each section on
its side .  Cover and let rise in warm place 20 minutes or until almost doubled. 
Bake at 375 degrees for 20-25 minutes.	Cool then drizzle with glaze. Glaze:  Mix
all ingredients together until smooth. Prize winner in Tea Rings-yeast bread, Del
Mar Fair--1993
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