Christmas Tea Ring
Total time
Author: Denise
Recipe type: Breakfast, Dessert, Christmas
Serves: 18 servings
- 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
- 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.
Recipe by The Gingham Apron at https://www.theginghamapron.com/christmas-tea-ring/
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