Christmas Tea Ring
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast, Dessert, Christmas
Serves: 18 servings
Ingredients
  • 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
  • Filling:
  • 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.
  • Garnish:
  • green and red maraschino cherries, about 6 each
  • English walnut halves, about 6
Instructions
  1. In small bowl, dissolve 2 pkg dry yeast in ½ C lukewarm water. Set aside.
  2. In a large bowl, dissolve ½ C sugar and ½ C shortening in the ½ C boiling water. Cool.
  3. After cooled, add to large bowl, 1½ C cold water, 2 well-beaten eggs, the salt, and the yeast-water mixture. Stir together.
  4. Add 4 C all-purpose flour and beat with electric mixer until smooth.
  5. Add 3 more C flour and stir together with a spoon.
  6. 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).
  7. This recipe may be stored in the refrigerator for up to 2 weeks.
  8. 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.
  9. Spread the butter directly on dough.
  10. On top of the butter, sprinkle 2 T sugar, 1 T brown sugar, and 1 t cinnamon.
  11. If using, sprinkle the raisins, walnuts, Craisins, and or pomegranates.
  12. From a wide side, roll into a roll, as if making cinnamon rolls.
  13. Pinch edge all the way across so that it won’t unroll.
  14. Place the pinched edge underneath to hide it.
  15. Transfer onto a greased cookie sheet. Bring the ends together (pinch them together) and make a uniform ring.
  16. From the outside cutting inward make cuts with scissors, ⅔ into the wreath, 1 “ apart all the way around.
  17. Take each section and twist ¼ turn, laying each section on it’s side.
  18. Use this technique all the way around, in a clockwise direction.
  19. Let rise for 1-2 hours. Bake at 350 degrees for approximately 25-30 minutes, until golden brown. Let cool on rack.
  20. 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.
  21. When cooled, drizzle with vanilla icing.
  22. Garnish with green and red maraschino cherries and English walnut halves.
Recipe by The Gingham Apron at https://www.theginghamapron.com/christmas-tea-ring/