Pineapple Tea Rings Recipe

Pineapple Tea Rings Recipe photo by Taste of Home

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Topped with icing, cherries and nuts, this pineapple-filled treat is sure to get attention on a holiday table. And the flavor won't disappoint!—Barbara McCalley, Allison Park, Pennsylvania

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Pineapple Tea Rings Recipe

Prep: 1 hour + rising Bake: 20 min.+ cooling

Yield: 32 Servings

60 20 80

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 eggs
1 teaspoon salt
5-1/2 to 6 cups all-purpose flour
6 tablespoons brown sugar
2 teaspoons ground cinnamon
FILLING:
1 can (20 ounces) unsweetened DOLE® Crushed Pineapple in 100% Pineapple Juice, drained
3/4 cup sugar
1 tablespoon cornstarch
1/2 cup raisins
1/4 cup butter, melted
DRIZZLE:
1 cup confectioners' sugar
1 tablespoon butter, melted
4 teaspoons 2% milk
1/2 teaspoon vanilla extract
Maraschino cherries and chopped nuts, optional

Directions

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.
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.
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.
Punch dough down; turn onto a lightly floured surface. Divide in half. Roll one portion into a 20-in. x 12-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 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, alternating strips towards the inside and outside of the ring. Twist to allow filling to show.
Repeat with remaining dough, melted butter and filling. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
Combine the confectioners' sugar, butter, milk and vanilla; beat until smooth. Drizzle over tea rings. Decorate with cherries and nuts. Yield: 2 rings (16 slices each).

Nutritional Facts 1 serving (calculuated without cherries and nuts) equals 191 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 97 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Pineapple Tea Rings in Country Woman Christmas Annual 2010, p36