Recipe by sos_210
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
Directions See How It's Made
- 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.