Tea Ring
Submitted by PaddyL on November 30, 2007 at 3:15 pm

1 tbsp. dried yeast
1 tsp. sugar
1/2 cup lukewarm water
1 cup scalded milk
1 tsp. salt
1/2 cup sugar
1/2 cup butter
1 egg
3-4 cups all-purpose, or bread, flour

Proof the yeast with the tsp. of sugar in the lukewarm water. Add the remaining sugar, salt, and butter to the scalded milk and stir to melt butter. Cool and add beaten egg. Check temperature and add proofed yeast.

Add about half the flour and beat very well with a wooden spoon or with an electric mixer. Stir in enough additional flour to make a very stiff batter which hangs together. Cover bowl tightly and refrigerate at least 2 hours or overnight.

If desired extra flour can be used in this recipe to make a dough stiff enough to be kneaded. If this is done, the ring is easier to roll out and shape but the finished bread is not as light. It might be a good idea to make the stiffer dough the first time of trying and gradually cut down until the lighter batter is handled easily. In either case the rest of the procedure remains the same.

When ready to make cake, turn out the dough and divide into two portions. Two cakes may be made at one time or half the dough may be returned to the refrigerator, tightly covered, to be used within three days.

Roll one portion of the dough into a rectangle 14 x 7 inches. Spread with one of the Fillings for Tea Ring (to follow) and roll up from the long side like a jelly roll. Place on a greased (or parchment-lined) baking sheet and shape into a ring. From the outside of the ring, cut into the centre with shears, cutting almost all the way through into 3/4 inch slices. Turn slices to one side so that the cut side is uppermost and they overlap slightly. Lap the last one under the first to close the ring. Cover with a tea towel; let rise till double.

Bake 25 minutes in 375F. oven (preheated). Frost if desired with confectioners' sugar icing. Cool on rack.

As an alternative shaping to the ring, the roll of dough may be placed on the baking sheet, seam side down, in a straight line. From the top cut with shears, almost to the bottom at 3/4 inch intervals.

Turn the first slice to the right, twisting it so that the cut side is uppermost. Turn the second slice to the left, twisting in the same way. Continue turning the slices to alternate sides until the bottom of the roll is reached. Cover and leave to rise till double, but bake for a slightly shorter time than for the ring. Cool and front with confectioners' sugar icing.

Cherry Filling:
3/4 cup drained, pitted, canned red cherries
1/2 cup flour, instant blending if available
1/2 cup packed brown sugar
1/2 cup chopped pecans
Combine flour, pecans, and sugar. Spread cherries over the rectangle of dough. Sprinkle with nut mixture. Roll up.

Cinnamon Apple Filling:
1-1/2 cups finely chopped, peeled apples
3/4 cup chopped pecans
1/3 cup white sugar
1/2 tbsp. cinnamon
Combine all ingredients, spread on rectangle of dough, and roll up.

Prune Pecan Filling:
1 cup water
1 cup chopped prunes
1 cup packed brown sugar
1/2 cup chopped pecans
Juice of one lemon
Combine all ingredients except lemon juice in a saucepan and bring to a boil over medium heat, stirring constantly. Cook until mixture is very thick. Remove from heat, stir in lemon juice and cool. Spread on rectangle of dough and roll up.

Maple Walnut Filling:
3/4 cup chopped walnuts
1/2 cup grated maple sugar
maple syrup
Brush the rectangle of dough with maple syrup. Sprinkle with nuts and then sugar. (You can use brown sugar if you can't find maple, but I can give you a recipe for making maple sugar if you'd like.) Roll up.