Cherry Tea Ring Recipe
Ingredients
| Yeast package | 1 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 3/4 c. lukewarm milk | ||
| Shortening | 1/4 Cup (16 tbs) | |
| Flour | 4 Cup (16 tbs), sifted | |
| Soft butter | ||
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Egg | 1 | |
| Brown sugar | 1/2 Cup (16 tbs) | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
| Cherries | 1 1/2 Cup (16 tbs), drained | |
Directions
Dissolve yeast in warm water in large bowl; add milk, sugar, salt, egg, shortening and 2 cups flour.
Mix until smooth.
Add enough flour to make soft easily handled dough.
Knead until smooth.
Place in greased bowl; cover.
Let rise for 1 hour and 30 minutes or until doubled in bulk.
Punch down; let rise for 30 minutes or until doubled again.
Roll dough into 15 x 9-inch rectangle; spread with butter.
Mix 1/2 cup flour, brown sugar, pecans and cherries; sprinkle over dough.
Roll up tightly; seal edges.
Place sealed edge down in ring on lightly greased baking sheet.
Pinch ends together.
Make cuts with scissors 2/3 through ring at 1-inch intervals; turn sections on sides.
Let rise for 30 minutes or until doubled in bulk.
Bake at 375 degrees for 25 minutes.
Top with powdered sugar icing, if desired.
Mix until smooth.
Add enough flour to make soft easily handled dough.
Knead until smooth.
Place in greased bowl; cover.
Let rise for 1 hour and 30 minutes or until doubled in bulk.
Punch down; let rise for 30 minutes or until doubled again.
Roll dough into 15 x 9-inch rectangle; spread with butter.
Mix 1/2 cup flour, brown sugar, pecans and cherries; sprinkle over dough.
Roll up tightly; seal edges.
Place sealed edge down in ring on lightly greased baking sheet.
Pinch ends together.
Make cuts with scissors 2/3 through ring at 1-inch intervals; turn sections on sides.
Let rise for 30 minutes or until doubled in bulk.
Bake at 375 degrees for 25 minutes.
Top with powdered sugar icing, if desired.
Chef
