 |
Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 24 |
|
My mother used to prepare this delightful tea ring in the â40s, and itâs still a favorite today. Maraschino cherries add a festive touch. âElsie Epp of Newton, Kansas Ingredients:
1 tablespoon active dry yeast |
1-1/2 cups warm water (110° to 115°) |
1/4 cup sugar |
1/4 cup canola oil |
2 egg whites, lightly beaten |
1-1/4 teaspoons salt |
5-1/2 to 6 cups king arthur unbleached all-purpose flour |
1/2 cup chopped walnuts |
1/2 cup chopped maraschino cherries, patted dry |
1/4 cup packed brown sugar |
1 teaspoon ground cinnamon |
2 tablespoons butter, melted |
icing: |
1 cup confectioners' sugar |
1 to 2 tablespoons fat-free milk |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.
3. Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
4. Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
5. Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
6. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring. Yield: 1 ring (24 slices).
|
|