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Cherry-Cheese Tea Ring

Cherries and almonds make the perfect pair in this delightful tea ring. It’s great for breakfast or brunch, and the cream cheese layer makes it extra-indulgent.—Marie Rizzio, Interlochen, Michigan

12 ServingsPrep: 40 min. + rising Bake: 20 min. + cooling

Ingredients

2-1/2 to 3 cups all-purpose flour
3 tablespoons sugar
1 package (1/4 ounce) active dry yeast
1/2 teaspoon salt
3/4 cup 2% milk
1/4 cup butter
1 egg
1 teaspoon almond extract
FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 teaspoon almond extract
1 jar (10 ounces) maraschino cherries, drained
3/4 cup chopped almonds
GLAZE:
1 cup confectioners' sugar
4 teaspoons 2% milk
1/2 teaspoon almond extract

Directions

In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
small saucepan, heat the milk and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add egg and extract;
beat until smooth. Stir in enough remaining flour to form a soft
dough (dough will be sticky).

2 of 2

Cherry-Cheese Tea Ring (continued)

Directions (continued)

Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Cover and let rise in a warm place until doubled, about
1 hour.
For filling, in a small bowl, beat the cream cheese, sugar and
extract until smooth. Punch dough down and turn onto a lightly
floured surface. Roll into a 14-in. x 7-in. rectangle. Spread cream
cheese mixture evenly to within 1/2 in. of edges. Sprinkle with
cherries and almonds. Roll up jelly-roll style, starting with a long
side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together
to form a ring. 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.
Bake at 375° for 20-25 minutes or until lightly browned. Remove
from pan to a wire rack to cool. Combine glaze ingredients; drizzle
over warm tea ring. Yield: 1 ring (12 slices).

Nutrition Facts: 1 slice equals 375 calories, 16 g fat (7 g saturated fat), 50 mg cholesterol, 196 mg sodium, 53 g carbohydrate, 2 g fiber, 7 g protein.