I'm a recipe follower, usually. But I wanted to make a Swedish Tea Ring
over the holidays that had cherries, or some Christmasy look, and couldn't
find a recipe. So, I combined a few recipes and made the following. It was
very good. I let it rise overnight, baked it in the morning and took it to
work. Despite the cold winter weather, and the 26 mile drive to work, it
was still warm. No one waited until break time, but gobbled it up right
away.
Kathleen
* Exported from MasterCook *
Cherry Christmas Ring
Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Breads Fruits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SWEET ROLL DOUGH***
1 package regular or quick acting active dry yeast
1/2 cup warm water -- (105-115 degrees)
1/2 cup lukewarm milk
(scalded then cooled)
1/3 cup sugar
1/3 cup butter -- softened
1 teaspoon salt
1/4 cup Egg Beaters® 99% egg substitute
3 1/2 cups unbleached all purpose flour -- up to 4 cups
***FILLING***
1 1/2 cups chopped walnuts
1/2 cup chopped maraschino cherries -- plus
extra cherries for the top -- halved
2 tablespoons sugar
2 tablespoons butter -- softened
cooking spray
***ICING***
confectioner's sugar
milk
vanilla extract
Dissolve yeast in warm water in 2 1/2-quart bowl. Stir in milk, sugar,
butter, salt, egg and 2 cups of the flour. Beat until smooth. Stir in
enough remaining flour to make dough easy to handle. Turn onto lightly
floured surface; knead until smooth and elastic, about 5 minutes. Place in
greased 2 1/2-quart bowl; turn greased side up. Cover; let rise in warm
place until double, about 1 1/2 hours. (Dough is ready if indentation
remains when touched.) Punch down dough.
Mix chopped walnuts, chopped cherries and sugar. Roll dough into oblong,
15 x 9". Spread with 2 tablespoons softened butter and walnut
mixture. Roll up tightly, beginning at wide side. Seal well by pinching
edges of roll together to make a ring. Even up roll by stretching slightly.
Place roll, sealed edge down, on a baking sheet that has been lightly
covered with cooking spray. Pinch edges together. With scissors, make
cuts 2/3 of the way through the ring at 1" intervals. Turn each section on
its side (face up). Let rise until double, about 30 to 40 minutes. (Or
let rise in refrigerator for 8 to 24 hours, or until doubled in
size.) Preheat oven to 375 degrees. Bake 25 to 30 minutes.
When ring has cooled somewhat, mix confectioner's sugar and milk to
spreading consistency. Add vanilla. Spread over ring and decorate with
extra cherry halves.
This recipe is a conglomeration of recipes from various Betty Crocker
Cookbooks and a Fleischmann's Yeast booklet.
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