Yeast breads are at the top of my food list in life. “Man cannot live by bread alone……”that’s God speaking and I have often wanted to question Him on this verse because I love bread and rolls so much! 🙂
I grew up with Christmas Tea Ring every year at our table! It was just one of those staples that made Christmas in my home so special. (Mom was a terrific baker. Oh how I miss her….especially during this holiday season!) This particular bread/roll recipe makes a fantastic moist Christmas Tea Ring.
I remember my mom doubling and tripling this recipe. Our kitchen table would be full of many rings to deliver to friends and neighbors and family. It’s just one of those things that money can’t buy. And with a cup of hot chocolate or coffee, wellllllll, you’ll need another piece. 🙂 Happy Baking. You’ll be glad you did.
Don’t let the length of this recipe fool you. I’ts very easy to make.
If you’d like more ideas for a Christmas Brunch, check our our full menu here. We eat this every Christmas morning!
- ½ C sugar
- ½ C shortening (I use Crisco)
- ½ C boiling water
- 2 eggs
- 2 t. salt
- 2 packages yeast
- 7 C all-purpose flour
- 3 T soft butter, spread directly on dough
- 2 T sugar, sprinkled atop
- 1 T brown sugar, sprinkled atop
- 1 t cinnamon, sprinkled atop
- ¼ C raisins, optional
- ¼ C black walnuts, optional
- ¼ C Craisins or dried pomegranates, optional
- Vanilla Icing:
- 2 T. butter, melted
- 1 C confectioner’s sugar
- 1 T milk (approximate)
- 1 t. vanilla or almond extract.
- green and red maraschino cherries, about 6 each
- English walnut halves, about 6
- In small bowl, dissolve 2 pkg dry yeast in ½ C lukewarm water. Set aside.
- In a large bowl, dissolve ½ C sugar and ½ C shortening in the ½ C boiling water. Cool.
- After cooled, add to large bowl, 1½ C cold water, 2 well-beaten eggs, the salt, and the yeast-water mixture. Stir together.
- Add 4 C all-purpose flour and beat with electric mixer until smooth.
- Add 3 more C flour and stir together with a spoon.
- Place in large greased bowl and place in refrigerator for at least 2 hours before using. (I use the same bowl, just wipe it out and grease).
- This recipe may be stored in the refrigerator for up to 2 weeks.
- Divide dough into 2 equal parts. Place the other half back into refrigerator. Roll dough out on lightly floured surface into a 9”x15” rectangle.
- Spread the butter directly on dough.
- On top of the butter, sprinkle 2 T sugar, 1 T brown sugar, and 1 t cinnamon.
- If using, sprinkle the raisins, walnuts, Craisins, and or pomegranates.
- From a wide side, roll into a roll, as if making cinnamon rolls.
- Pinch edge all the way across so that it won’t unroll.
- Place the pinched edge underneath to hide it.
- Transfer onto a greased cookie sheet. Bring the ends together (pinch them together) and make a uniform ring.
- From the outside cutting inward make cuts with scissors, ⅔ into the wreath, 1 “ apart all the way around.
- Take each section and twist ¼ turn, laying each section on it’s side.
- Use this technique all the way around, in a clockwise direction.
- Let rise for 1-2 hours. Bake at 350 degrees for approximately 25-30 minutes, until golden brown. Let cool on rack.
- While baking, make the icing by mixing 2 T melted butter, 1 C confectioners sugar, 1 T milk, and 1 t vanilla or almond extra.
- When cooled, drizzle with vanilla icing.
- Garnish with green and red maraschino cherries and English walnut halves.