Pineapple Tea Rings

Name: Pineapple Tea Rings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110° to 115°); 1 cup warm 2% milk (110° to 115°); 1/2 cup sugar; 1/4 cup shortening; 2 large eggs; 1 teaspoon salt; 5-1/2 to 6 cups all-purpose flour; 6 tablespoons brown sugar; 2 teaspoons ground cinnamon; 1 can (20 ounces) unsweetened crushed pineapple, drained; 3/4 cup sugar; 1 tablespoon cornstarch; 1/2 cup raisins; 1/4 cup butter, melted; 1 cup confectioners' sugar; 1 tablespoon butter, melted; 4 teaspoons 2% milk; 1/2 teaspoon vanilla extract; Maraschino cherries and chopped nuts, optional

20 ingredients

9 steps

Ingredients

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
1 cup warm 2% milk (110° to 115°)
1/2 cup sugar
1/4 cup shortening
2 large eggs
1 teaspoon salt
5-1/2 to 6 cups all-purpose flour
6 tablespoons brown sugar
2 teaspoons ground cinnamon
1 can (20 ounces) unsweetened crushed pineapple, drained
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup raisins
1/4 cup butter, melted
1 cup confectioners' sugar
1 tablespoon butter, melted
4 teaspoons 2% milk
1/2 teaspoon vanilla extract
Maraschino cherries and chopped nuts, optional

Directions

1

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, shortening, eggs, salt and 4-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a stiff dough.
2

Turn onto a lightly floured surface; knead until smooth and elastic, about 5-6 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, combine brown sugar and cinnamon; set aside. In a small saucepan, combine the pineapple, sugar and cornstarch. Cook, uncovered, over medium heat until thickened. Stir in raisins; cool.
4

Punch dough down; turn onto a lightly floured surface. Divide in half. Roll one portion into a 20x12-in. rectangle. Brush with 2 tablespoons melted butter. Spread with 1 cup filling to within 1-in. of edges. Sprinkle with 3 tablespoons brown sugar mixture. 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, alternating strips towards the inside and outside of the ring. Twist to allow filling to show.
7

Repeat with remaining dough, melted butter and filling. Cover and let rise in a warm place until doubled, about 1 hour.
8

Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
9

Combine the confectioners' sugar, butter, milk and vanilla; beat until smooth. Drizzle over tea rings. Decorate with cherries and nuts.