Chocolate-Apricot Tea Ring

Lori Dawson
Apr 10, 2019
1 min read

FRESH BREWED COFFEE IS ALL YOU NEED TO SERVE WITH THIS IMPRESSIVE, YET EASY COFFEE CAKE FILLED WITH TART APRICOTS, SLICED ALMONDS AND SWEET CHOCOLATE MORSELS. DRIZZLE WITH A SIMPLE POWDERED SUGAR GLAZE TO ADD A CROWNING TOUCH.

INGREDIENTS

1/2 cup dried apricots, chopped

1/2 cup sliced almonds, divided

1/2 cup semi-sweet chocolate morsels

2 packages (11 ounces each) refrigerated breadsticks

2 tablespoons apricot preserves

3/4 cup powdered sugar

2-3 teaspoons milk

DIRECTIONS

Preheat oven to 350°F.
Using Food Chopper, chop apricots and almonds.
In Small Batter Bowl, combine apricots, 1/4 cup of the almonds and chocolate morsels.
Unroll breadstick dough into 2 rectangles on Large Grooved Cutting Board; do not separate dough. Using lightly floured Baker’s Roller®, lightly roll dough to press seams together.
Spread each dough rectangle with 1 tablespoon of the preserves; top evenly with chopped apricot mixture.
Starting at shortest side of each rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Place rolls, seam sides down, on Medium Round Stone with Handles. Join ends of rolls together to form 1 large ring.
Using Utility Knife, cut from outside of ring to within 1 inch of inside of ring, making cuts at perforations in dough. Turn each section on its side so filling shows.
Bake 25-30 minutes or until golden brown. Remove to Stackable Cooling Rack; cool slightly.
In small bowl, combine powdered sugar and milk; drizzle over warm coffee cake. Sprinkle with the remaining 1/4 cup almonds. Serve warm or at room temperature.