8 cups sifted all-purpose flour
4 1/2 tsp. baking powder
3/4 tsp. salt
2 tbsp. sugar
6 tbsp. shortening
1 egg yolk, slightly beaten
1 cup milk

Sift dry ingredients together and cut in shortening. Combine beaten egg yolk and milk and add to flour mixture to make a soft dough. Turn out on floured surface and knead gently 30 seconds,

Roll into rectangular shape 1/4-inch thick.

Brush with melted butter and spread with cold Apricot Filling (see below). Roll as for jelly roll and shape into a ring on a greased baking sheet.

Cut with scissors at 1-inch intervals almost through and turn each slice lightly on its side.

Bake in a moderately hot oven (400°F.) for 25 minutes.

Remove from oven and glaze with 1/2 cup confectioners' sugar mixed with 1 tablespoon milk. Serve warm.

APRICOT FILLING:

1 1/4 cups mashed cooked apricots
4 cups sugar
2 tbsp. cornstarch
1 tsp. salt
1/2 cup cold water
1 tsp. grated lemon rind
2 tbsp. lemon juice
1 tbsp. butter

Combine sugar, cornstarch and salt and add to apricots.

Add water, lemon rind and juice and cook until mixture has thickened and cornstarch becomes transparent.

Remove from heat and add butter. Let cool.