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Cherry-Nut Tea Ring

 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


  • 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 King Arthur Unbleached Bread Flour
  • 2-1/4 teaspoons active dry yeast
  • 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


  • 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).