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