Tea Ring

• 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 15×12-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.