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Cherry-Nut Tea Ring

let your bread machine prepare a lovely sweet dough, then roll it out and fill it for this pretty coffee cake shared by Claudeen Penry, Atkinson, Nebraska.

12 ServingsPrep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

3/4 cup warm 2% milk (70° to 80°)
1/4 cup butter, melted
1 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
FILLING:
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

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 to 2 tablespoons of water or flour if
needed).
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.

2 of 2

Cherry-Nut Tea Ring (continued)

Directions (continued)

Roll into a 20-in. x 10-in. rectangle; sprinkle with filling to
within 1 in. of edges. Roll up tightly jelly-roll style, starting
with a long side; seal ends.
Place in a greased 15-in. x 10-in. x 1-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.
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. Yield: 1
loaf (2 pounds).