Cherry Tea Ring Recipes

CHERRY-CHEESE TEA RING

Steps:

• In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a small saucepan, heat milk and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and extract; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky)., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rise in a warm place until doubled, about 1 hour., For filling, in a small bowl, beat cream cheese, sugar and extract until smooth. Punch dough down and turn onto a lightly floured surface. Roll into a 14x7-in. rectangle. Spread cream cheese mixture evenly to within 1/2 in. of edges. Sprinkle with cherries and almonds. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Preheat oven to 375°. Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show., Bake 20-25 minutes or until lightly browned. Remove from pan to a wire rack to cool. Combine glaze ingredients; drizzle over warm tea ring.

CHERRY TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

SWEDISH TEA RING WITH PECANS

Steps:

• In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
• In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
• Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
• In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
• Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
• Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

CHERRY TEA RING

Steps:

• For Bread:.
• In small saucepan, heat and stir milk and butter until warm and butter almost melts.
• Cool to lukewarm (105-115 degrees F).
• In large mixing bowl, dissolve yeast into 1/2 cup warm water.
• Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
• Use wooden spoon to stir in as much of remaining flour as possible.
• Turn dough out onto lightly floured surface.
• Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
• Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
• Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
• Punch dough down.
• Turn out onto lightly floured surface.
• Divide dough in half, cover and let rest for 10 minutes.
• In medium saucepan, bring 2 cups of water to boiling, remove from heat.
• Add cherries and let stand for 5 minutes.
• Drain, squeezing out excess water of cherries. Set aside.
• In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
• Cut 1/2 cup butter into mixture until crumbly and set aside.
• Roll half of dough into 15 x 9 rectangle.
• Sprinkle half of the cinnamon filling evenly over dough.
• Sprinkle with half of cherries.
• Roll up, jelly roll style, starting from long side.
• Seal seam.
• Grease two baking pans (cookie sheets).
• Place dough roll on one of prepared baking pans.
• Attach ends of dough to form a circle.
• Pinch to seal ends.
• Use sharp knife to cut slits at 1 inch intervals around ring.
• Cover, let dough rise again until double in size, about 30 minutes.
• Repeat with remaining dough, cinnamon mix, and cherries.
• Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
• Transfer to wire racks and cool completely.
• Drizzle with icing. . .
• For icing:.
• In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
• Stir in enough cream to make drizzling consistency.
• If desired, add red food color to icing.

CINNAMON ROLL TEA RING WITH CHERRY FROSTING

Steps:

• Dough:.
• Mix warm water and yeast, add sugar and salt.
• Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
• Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
• Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
• Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
• Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
• Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
• Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
• *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!