Prep 2 hrs
Cook 20 mins
This is the kind of tea ring that we make in Lindsborg, Kansas. This recipe comes from Shelly Carlson as printed in the Lindsborg Covenant Church cookbook.
- 2 1⁄2 cups milk, lukewarm
- 1 cup sugar
- 4 eggs, beaten
- 1 1⁄2 teaspoons salt
- 1 cup butter, melted
- 2 teaspoons ground cardamom
- 2 (1/4 ounce) packages active dry yeast
- 1 tablespoon brown sugar
- 8 cups flour, plus more if needed
- 1 cup butter, softened
- 1⁄2 cup cinnamon-sugar mixture
- 1 tablespoon cinnamon
- 4 cups powdered sugar
- 4 tablespoons milk
- 1⁄2 teaspoon almond extract
- candied cherry
- pecan halves
- Combine milk, sugar, eggs, salt, butter, and cardamon in a large bowl.
- Dissolve yeast in 1 cup warm water (105 to 115 degrees) and stir in brown sugar.
- Add yeast mixture to milk mixture. Gradually add flour, using a dough hook on an electric mixer or wooden spoon. Add enough additional flour to form a soft dough.
- Place in greased bowl and let rise until doubled, about 45 minutes.
- Divide dough in half, rolling each half into an 18x12 inch rectangle.
- Combine butter and cinnamon-sugar mixture. Spread half of the mixture over each dough piece. Sprinkle each half with 1 1/2 tsps. cinnamon.
- Starting at the long end, roll up dough and seal edges. Place on baking sheet, sealing edges to form a circle.
- With knife or scissors, cut diagonally 3/4 of the way through each roll at 1 inch intervals. Using your hands gently fan slices.
- Cover and let rise until doubled, about 30 minutes.
- Bake at 325 degrees for 20 minutes or until golden brown.
- Remove and place on wire rack. Cool.
- Combine powdered sugar, milk, and almond extract. Beat until smooth.
- Drizzle over cooled tea rings.
- Use candied cherries and Pecan halves to decorate the top.