Cherry Tea Ring

Name: Cherry Tea Ring
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 3/4 cup warm milk (110° to 115°); 1/4 cup sugar; 1/4 cup butter, softened; 1 large egg; 3/4 teaspoon salt; 3-1/2 to 3-3/4 cups all-purpose flour; 1 cup dried cherries or cranberries; 1 cup boiling water; 1/3 cup packed brown sugar; 3 tablespoons all-purpose flour; 1-1/2 teaspoons ground cinnamon; 1/4 cup cold butter; 1-1/4 cups confectioners' sugar; 1 teaspoon light corn syrup; 1/4 teaspoon vanilla extract; 1/4 teaspoon almond extract; 2 tablespoons half-and-half cream; Halved red and green candied cherries, optional

20 ingredients

7 steps

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/4 cup sugar
1/4 cup butter, softened
1 large egg
3/4 teaspoon salt
3-1/2 to 3-3/4 cups all-purpose flour
1 cup dried cherries or cranberries
1 cup boiling water
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1-1/2 teaspoons ground cinnamon
1/4 cup cold butter
1-1/4 cups confectioners' sugar
1 teaspoon light corn syrup
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons half-and-half cream
Halved red and green candied cherries, optional

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3

Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat.
4

Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased
5

; pinch ends together to form a ring.
6

With scissors, cut from outside edge to 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 in a warm place until doubled, about 1 hour.
7

Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.