Cherry-Nut Tea Ring

Name: Cherry-Nut Tea Ring
Ingredients: 3/4 cup warm 2% milk (70° to 80°); 1/4 cup butter, melted; 1 large egg, lightly beaten; 3 tablespoons water (70° to 80°); 3 tablespoons sugar; 3/4 teaspoon salt; 3-1/3 cups bread flour; 2-1/4 teaspoons active dry yeast; 1/4 cup sugar; 1/4 cup packed brown sugar; 3 tablespoons shortening; 1/2 cup maraschino cherries, drained and chopped; 1/2 cup raisins; 1/4 cup chopped walnuts; Confectioners' sugar

15 ingredients

4 steps

Ingredients

3/4 cup warm 2% milk (70° to 80°)
1/4 cup butter, melted
1 large egg, lightly beaten
3 tablespoons water (70° to 80°)
3 tablespoons sugar
3/4 teaspoon salt
3-1/3 cups bread flour
2-1/4 teaspoons active dry yeast
1/4 cup sugar
1/4 cup packed brown sugar
3 tablespoons shortening
1/2 cup maraschino cherries, drained and chopped
1/2 cup raisins
1/4 cup chopped walnuts
Confectioners' sugar

Directions

1

In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
2

For filling, combine the sugars in a small bowl; cut in shortening until crumbly. Stir in the cherries, raisins and walnuts; set aside. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 20x10-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
3

Place in a greased 15x10x1-in. baking pan; pinch ends together to form a heart. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
4

Bake at 350° for 30-35 minutes or until golden brown, covering with foil to prevent overbrowning during the last 10 minutes. Remove to a wire rack to cool. Dust with confectioners' sugar.