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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Cherries and almonds make the perfect pair in this delightful tea ring. Itâs great for breakfast or brunch, and the cream cheese layer makes it extra-indulgent.Marie Rizzio, Interlochen, Michigan Ingredients:
2-1/2 to 3 cups king arthur unbleached all-purpose flour |
3 tablespoons sugar |
1 package (1/4 ounce) active dry yeast |
1/2 teaspoon salt |
3/4 cup 2% milk |
1/4 cup butter |
1 egg |
1 teaspoon almond extract |
filling: |
1 package (8 ounces) cream cheese, softened |
1/2 cup sugar |
1 teaspoon almond extract |
1 jar (10 ounces) maraschino cherries, drained |
3/4 cup chopped almonds |
glaze: |
1 cup confectioners' sugar |
4 teaspoons 2% milk |
1/2 teaspoon almond extract |
Directions:
1. In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour.
3. For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Preheat oven to 375°. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show.
5. Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring. Yield: 1 ring (12 slices).
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