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Tea Ring

Tea Ring
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 2 tea rings




  • 5 1/4 to 5 3/4 cups bread flour, divided
  • 2 (0.25oz each) packages (14g) or 4 1/2 teaspoons Red Star Active Dry Yeast
  • 1/2 cup granulated sugar
  • 1 teaspoon table salt
  • 1 cup milk
  • 1/2 cup water
  • 1/4 cup butter or margarine
  • 2 large eggs


  • Egg wash: 1 egg plus 1 tablespoon water (beaten together)
  • pearl sugar (optional)

Cranberry Date Filling

  • Enough for 1 tea ring
  • 1/4 cup granulated sugar
  • 1/4 cup corn syrup
  • 1/3 cup water
  • 1 cup cranberries
  • 1/2 cup whole dates, chopped
  • 1/4 cup chopped nuts
  • 2 teaspoons lemon juice

Cinnamon Pecan Filling

  • Enough for 1 tea ring
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 cup pecans, finely chopped
  • 2 tablespoons butter, softened

Poppy Seed Filling

  • Enough for 1 tea ring
  • 1/2 cup whole poppy seeds
  • 1/3 cup milk
  • 1/3 cup sugar
  • 1 large egg
  • 1/2 cup chopped walnuts
  • 1/4 teaspoon almond flavoring

Date Orange Filling

  • Enough for 1 tea ring
  • 1 cup whole dates, chopped
  • 1/4 cup orange juice
  • 1 tablespoon orange rind (grated)
  • 1 tablespoon granulated sugar

Maple Nut Filling

  • Enough for 2 tea rings
  • 1/2 cup packed brown sugar
  • 1/2 cup walnuts, chopped
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon maple flavoring
  • 1/4 cup maple syrup


  • 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.


Photo by Food Wanderings.

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Review & Comments

Anonymous | Reply

This is a wonderful recipe. It is easy to make. I watched a TV show called creative living where they explain how to roll up, twist and cut the T ring before the 2nd rising. It is beautiful too. I used a sugar glaze topping.. just confectioner sugar, milk and a smidge of butter. These are great even a couple of days old.. just put a piece microwave for 15 seconds. I baked mine for a 15 minutes.. it seemed too dark when I went up to 20. I think I have an extra hot oven.. just something to remember. Use parchment paper under the tea ring when you bake.. it will help alot!!!!

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