A Tea Ring is one of the most traditional yeast breads. It is versatile, allowing a choice of filling. It is attractive with a distinctive shape and perfect for any occasion.
Yield 2tea rings
Ingredients
Dough
5 1/4 to 5 3/4cupsbread flour, divided
2(0.25oz each) packages (14g) or 4 1/2 teaspoonsRed Star Active Dry Yeast
1/2cupgranulated sugar
1teaspoontable salt
1cupmilk
1/2cupwater
1/4cupbutter or margarine
2largeeggs
Topping
Egg wash: 1 egg plus 1 tablespoon water(beaten together)
pearl sugar(optional)
Cranberry Date Filling
Enough for 1 tea ring
1/4cupgranulated sugar
1/4cupcorn syrup
1/3cupwater
1cupcranberries
1/2cupwhole dates, chopped
1/4cupchopped nuts
2teaspoonslemon juice
Cinnamon Pecan Filling
Enough for 1 tea ring
1/2cuppacked brown sugar
2teaspoonsground cinnamon
1/2cuppecans, finely chopped
2tablespoonsbutter, softened
Poppy Seed Filling
Enough for 1 tea ring
1/2cupwhole poppy seeds
1/3cupmilk
1/3cupsugar
1largeegg
1/2cupchopped walnuts
1/4teaspoonalmond flavoring
Date Orange Filling
Enough for 1 tea ring
1cupwhole dates, chopped
1/4cuporange juice
1tablespoonorange rind(grated)
1tablespoongranulated sugar
Maple Nut Filling
Enough for 2 tea rings
1/2cuppacked brown sugar
1/2cupwalnuts, chopped
1teaspoonground cinnamon
1/2teaspoonmaple flavoring
1/4cupmaple syrup
Instructions
Prepare Filling or Fillings of your choice; set aside. See directions below.
In stand mixer bowl, add 2 1/2 cups flour, yeast, sugar and salt; mix well. In saucepan or microwave-safe dish, heat milk, water and butter to 120-130°F (butter does not need to melt). Add milk mixture and eggs to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds; beat on medium speed for 3 minutes.
Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 8 minutes.(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Punch down dough. Divide into 2 equal parts. On lightly floured surface, roll each half to a 15x12-inch rectangle. Spread with Filling. Starting with longer side, roll up tightly. Pinch edges to seal. Form a circle, pinch ends to seal. Place each ring, seam side down, on greased cookie sheet. With scissors, make cuts, 1 inch apart, from outside of ring to 1 inch from center. Turn/twist each slice on its side. Cover; let rise until indentation remains after touching, about 30 minutes.
Preheat oven to 350ºF
Gently brush egg wash over tea ring. Sprinkle with pearl sugar (optional). Bake for 20 to 25 minutes until golden brown. Remove from cookie sheets; cool on wire racks.
Cranberry Date Filling (1 Tea Ring)
In medium saucepan, boil sugar, corn syrup and water 5 minutes. Add cranberries. Cover and cook 4 minutes, stirring occasionally. Add chopped dates; cook 1 minute. Remove from heat; stir in nuts and lemon juice. Cool completely. TIP: If using frozen cranberries, increase cooking time.
Cinnamon Pecan (1 Tea Ring)
In small bowl, combine brown sugar, cinnamon, and nuts; mix well. Spread rectangle with butter. Sprinkle with filling.
Poppy Seed Filling (1 Tea Ring)
In small saucepan, combine poppy seeds and milk. Bring to a boil. Simmer about 5 minutes until milk is absorbed; stirring constantly. Add sugar; cook 5 minutes longer. Beat egg slightly. Stir a little of the hot mixture into the egg; add the poppy seed. Cook until thickened. Do not boil. Remove from heat. Stir in nuts and almond flavoring; cool completely.
Date Orange Filling (1 Tea Ring)
In small saucepan, combine all ingredients. Bring to a boil. Simmer about 3 minutes, until thickened; cool completely. If filling is too thick to spread, add orange juice to thin.
Maple Nut Filling (2 Tea Rings)
In small bowl, combine brown sugar, walnuts, and cinnamon. Brush maple syrup over each half of dough. Sprinkle with sugar and nut mixtures.