Cherry Tea Ring

Recipe by greyghost
READY IN: 2hrs 50mins
SERVES: 24
YIELD: 2 rings
UNITS: US

INGREDIENTS

Nutrition

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.