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1
For dough, soften yeast in lukewarm water.
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2
(Use hot water for dry yeast.)
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3
Pour scalded lowfat milk over sugar, salt and shortening.
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4
Cold to lukewarm.
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5
Stir in 1 c. flour and egg.
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6
Add in softened yeast and oats.
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7
Stir in sufficient more flour to make a soft dough.
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8
Turn out on lightly floured board or possibly canvas; knead till smooth and satiny; about 10 min.
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9
Round dough into ball; place in greased bowl; brush lightly with melted shortening.
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10
Cover and let rise in hot place till double in size, about 1 hour.
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11
While dough is rising, prepare filling.
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12
For filling, combine apricots, water, lemon juice and sugar in medium-sized saucepan.
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13
Cook over low heat, stirring occasionally till thickened.
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14
Cold.
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15
Punch dough down; cover; let rest 10 min.
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16
Roll to create an 18x12-inch rectangle.
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17
Brush with melted butter; spread with filling.
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18
Starting with long side, roll up as for jelly roll.
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19
Form into circle on greased cooky sheet, sealed edge down.
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20
Make cuts 2/3 of way through ring at 1-inch intervals.
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21
Turn one section to left and next to right.
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22
Repeat around ring.
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23
[Cut edges showing a spiral of filling will be exposed, and parallel with the work surface.
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24
-K.M.]
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25
Brush lightly with melted shortening.
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26
Cover; let rise in hot place till nearly double in size, about 45 min.
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27
Bake in preheated moderate oven (350 F.) 20 to 25 min.
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28
Drizzle with confectioner's sugar frosting while still hot.
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29
Makes onelarge tea ring.
