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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 16 |
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I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.Pam Goodlet, Washington Island, Wisconsin Ingredients:
1 package (1/4 ounce) active dry yeast |
1/4 cup warm water (110° to 115°) |
3/4 cup warm milk (110° to 115°) |
1/4 cup sugar |
1/4 cup butter, softened |
1 egg |
3/4 teaspoon salt |
3-1/2 to 3-3/4 cups king arthur unbleached all-purpose flour |
filling: |
1 cup dried cherries or cranberries |
1 cup boiling water |
1/3 cup packed brown sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 teaspoons ground cinnamon |
1/4 cup cold butter |
glaze: |
1-1/4 cups confectioners' sugar |
1 teaspoon light corn syrup |
1/4 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 tablespoons half-and-half cream |
halved red and green candied cherries, optional |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat.
4. Punch dough down; turn onto a lightly floured surface. Roll into a 15-in. x 9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring.
5. 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. Cover and let rise in a warm place until doubled, about 1 hour.
6. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired. Yield: 1 ring (16 slices).
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