Cherry Tea Ring
- Ready In:
- 2hrs 50mins
- Ingredients:
- 20
- Yields:
-
2 rings
- Serves:
- 24
ingredients
- 1 1⁄2 cups milk
- 1⁄2 cup butter
- 2 (1/4 ounce) packages active dry yeast
- 1⁄2 cup warm water (105-115 degrees F)
- 7 - 7 1⁄2 cups flour
- 1⁄2 cup sugar
- 2 slightly beaten eggs
- 1 1⁄2 teaspoons salt
- 2 cups water
- 2 cups snipped dried tart cherries
- 2⁄3 cup granulated sugar
- 2⁄3 cup packed brown sugar
- 1⁄3 cup flour
- 1 tablespoon cinnamon
- 1⁄2 cup butter
- 2 1⁄2 cups powdered sugar
- 2 teaspoons light corn syrup
- 1⁄2 teaspoon vanilla
- 1⁄2 teaspoon almond extract
- 3 -4 tablespoons half-and-half or 3 -4 tablespoons light cream
directions
-
For Bread:
- In small saucepan, heat and stir milk and butter until warm and butter almost melts.
- Cool to lukewarm (105-115 degrees F).
- In large mixing bowl, dissolve yeast into 1/2 cup warm water.
- Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
- Use wooden spoon to stir in as much of remaining flour as possible.
- Turn dough out onto lightly floured surface.
- Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
- Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
- Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
- Punch dough down.
- Turn out onto lightly floured surface.
- Divide dough in half, cover and let rest for 10 minutes.
- In medium saucepan, bring 2 cups of water to boiling, remove from heat.
- Add cherries and let stand for 5 minutes.
- Drain, squeezing out excess water of cherries. Set aside.
- In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
- Cut 1/2 cup butter into mixture until crumbly and set aside.
- Roll half of dough into 15 x 9 rectangle.
- Sprinkle half of the cinnamon filling evenly over dough.
- Sprinkle with half of cherries.
- Roll up, jelly roll style, starting from long side.
- Seal seam.
- Grease two baking pans (cookie sheets).
- Place dough roll on one of prepared baking pans.
- Attach ends of dough to form a circle.
- Pinch to seal ends.
- Use sharp knife to cut slits at 1 inch intervals around ring.
- Cover, let dough rise again until double in size, about 30 minutes.
- Repeat with remaining dough, cinnamon mix, and cherries.
- Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
- Transfer to wire racks and cool completely.
- Drizzle with icing. . .
-
For icing:
- In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
- Stir in enough cream to make drizzling consistency.
- If desired, add red food color to icing.
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RECIPE SUBMITTED BY
greyghost
Poland, Ohio