Nutty Tea Ring

• 3 1/4 cups flour, all-purpose
• 1/4 cup sugar
• 1 teaspoon salt
• 2 packages yeast, active dry
• 1/2 cup sour cream dairy
• 1/2 cup water
• 6 tablespoons butter or margarine
• 1 each eggs room temperature
• 1/2 cup apricots chopped
• 1/2 cup pecans
• 1/4 cup brown sugar packed
• 1/2 teaspoon cinnamon
• 1 x powdered sugar
• 1 x milk

1. In large bowl, mix 2 cups flour, sugar, salt and yeast.
2. Heat sour cream, water and 1/4 cup margarine until hot to touch; add to dry ingredients.
3. Beat 2 minutes at low speed.
4. Add egg; beat 2 minutes at medium speed.
5. Stir in enough remaining flour to make a soft dough.
6. On floured surface, knead 4 minutes.
7. Place in greased bowl, turning to grease top.
8. Cover, let rise in a warm place 20 minutes or until doubled.
9. Punch dough down.
10. Roll doug to a 16x9 inch rectangle.
11. Spread remaining 2 tablespoons butter on dough.
12. In small bowl, combine apricots, pecans, brown sugar and cinnamon; sprinkle over dough.
13. Roll up from long side as for a jelly roll; seal seam.
14. On grease cookie sheet, place roll seam side down.
15. Seal ends together to form a ring.
16. Cut slits 23 of the way through at 1 inch intervals.
17. Turn each section on its side; cover.
18. Let rise in a warm place 20 minutes or until almost doubled.
19. Bake at 375F (190C) F 20 to 25 minutes.
20. Remove from baking sheet; cool on wire rack.
21. Mix milk with powdered sugar to make a glaze and drizzle over coffeecake.

flour, sugar, salt, yeast, sour cream dairy, water, butter, eggs, pecans, brown sugar, cinnamon, powdered sugar, milk

Taken from recipeland.com/recipe/v/nutty-tea-ring-37071 (may not work)