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Prep Time: 45 Minutes Cook Time: 20 Minutes |
Ready In: 65 Minutes Servings: 32 |
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I entered this festive tea ring in our agricultural fair, and it won top honors. Every year, I make around 15 of the tasty wreaths to give as fresh-from-the-kitchen gifts. Ingredients:
1 cup chopped candied fruit |
1/2 cup raisins |
2/3 cup packed brown sugar |
1/4 cup butter, melted |
1 teaspoon grated orange peel |
1/2 teaspoon ground cardamom |
dough: |
1 package (1/4 ounce) active dry yeast |
1/3 cup sugar, divided |
1-1/4 cups warm water (110° to 115°), divided |
2 eggs |
1/4 cup shortening |
1-1/2 teaspoons salt |
4-1/4 to 4-3/4 cups king arthur unbleached all-purpose flour |
icing: |
1 cup confectioners' sugar |
1 tablespoon lemon juice |
1 tablespoon milk |
candied cherries, optional |
Directions:
1. In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.
2. Turn onto a 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. Punch dough down; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge.
4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
5. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired. Yield: 2 tea rings.
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