Cherry Tea Ring Recipe

Ingredients
1-1/2 cups milk

1 / 2 cup butter

2 packages active dry yeast

1 / 2 cup warm water (105 ° F to 115 ° F)

7 to 7-1/2 cups all-purpose flour

1 / 2 cup granulated sugar

2 eggs lightly beaten

1-1/2 c. teaspoon salt

2 cups water

2 cups dried tart cherries

2 / 3 cup granulated sugar

2 / 3 cup brown sugar

1 / 3 cup all-purpose flour

1 tablespoon ground cinnamon

1 / 2 cup butter

2-1/2 cups sifted powdered sugar

2 teaspoons light corn syrup

1 / 2 teaspoon vanilla

1 / 2 teaspoon almond extract

3 to 4 tablespoons evaporated milk, cream and milk or cream

Directions

1. In a saucepan, heat the small and mix with milk and butter until hot and melted butter almost. Cold or warm (105 degrees F to 115 degrees F).

2. In a large bowl dissolve yeast in water water 1 / 2 cup hot. Add milk mixture, 3-1/2 cups flour, 1 / 2 cup granulated sugar, eggs and salt. With a wooden spoon, add the remaining flour as you can.

3. Turn the dough onto a lightly floured surface. Effort to have enough remaining flour to make moderately stiff dough is smooth and elastic (6-8 minutes total). Make the dough into a ball. Place a greased bowl, turning once to grease surface. Cover, let rise in warm place until doubled (about 1-1/2 hours).

4. Punch dough down. Turn onto a lightly floured surface. Divide dough in half. Cover and let stand for 10 minutes.

5. In a medium saucepan bring 2 cups water to a boil, remove from heat. Add cherries and let sit 5 minutes. Drain, squeeze out excess water.

6. Roll half of dough into a 15x9-inch rectangle. Sprinkle with half the cinnamon filling evenly in the dough. Sprinkle with half the cherries. Roll up, jelly-roll style, starting at long side. Seal the seam. Grease a large casserole.

7. Place the roll of dough on prepared baking sheet. Attach both ends to form a seal ring pinch to seal. Use a sharp knife, cut slits at 1 inch intervals around the ring. Carefully turn each slice, so one of the cut sides are down. Cover, let rise until almost doubled in size (approx. 30 minutes). Repeat with remaining dough, cinnamon remaining filling and remaining cherries.

8. Bake at 350 degrees F about 25 minutes or until the tea bell ring hollow when you tap (schools may be lighter in color) (if necessary cover with aluminum foil to the ring the last 5 to 10 minutes of baking to prevent over browning). Transfer to a rack to cool completely. Sprinkle with almond glaze.

Cinnamon filling

In a bowl, combine 2 / 3 cup granulated sugar, 2 / 3 cup brown sugar 1 / 3 cup all-purpose flour, and cinnamon. Using a pastry blender or fork, cut butter 1 / 2 cup until crumbly.

Almond Glaze

In a small bowl, combine powdered sugar, glucose syrup, vanilla and almond extract. Stir in milk, half and half or evaporated enough light cream to drizzle consistency. If desired, add a few drops of red food coloring into one half of the glaze. Makes 2 rings (24 servings). Cinnamon filling: In a medium bowl, combine 2 / 3 cup granulated sugar 2 / 3 cup packed brown sugar 1 / 3 cup all-purpose flour and 1 tablespoon of cinnamon. Using a pastry blender or fork, cut in 1 / 2 cup butter until crumbly. Almond Icing: In a small bowl, combine 2-1/2 cups charge of powdered sugar, 2 teaspoons light corn syrup 1 / 2 teaspoon vanilla and 1 / 2 teaspoon extract almond. Stir in milk, half and half or evaporated enough light cream (3 to 4 tablespoons) to drizzle consistency. If desired, add a few drops of red food coloring into one half of the glaze.