Cherry Tea Ring Recipe
Cherry Tea Ring Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I found this recipe in a magazine many years ago. I like it so much, I entered it into a fair and won a ribbon! It is sure to be a hit in your family as well.—Pam Goodlet, Washington Island, Wisconsin
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • FILLING:
  • 1 cup dried cherries or cranberries
  • 1 cup boiling water
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons half-and-half cream
  • Halved red and green candied cherries, optional

Directions

In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 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, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat.
Punch dough down; turn onto a lightly floured surface. Roll into a 15-in. x 9-in. rectangle. Sprinkle with filling. 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. Cover and let rise in a warm place until doubled, about 1 hour.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired. Yield: 1 ring (16 slices).
Originally published as Cherry Tea Ring in Country Woman Christmas Annual 2008, p38

Nutritional Facts

1 piece: 264 calories, 7g fat (4g saturated fat), 30mg cholesterol, 164mg sodium, 46g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 3/4 cup warm milk (110° to 115°)
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 egg
  • 3/4 teaspoon salt
  • 3-1/2 to 3-3/4 cups all-purpose flour
  • FILLING:
  • 1 cup dried cherries or cranberries
  • 1 cup boiling water
  • 1/3 cup packed brown sugar
  • 3 tablespoons all-purpose flour
  • 1-1/2 teaspoons ground cinnamon
  • 1/4 cup cold butter
  • GLAZE:
  • 1-1/4 cups confectioners' sugar
  • 1 teaspoon light corn syrup
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons half-and-half cream
  • Halved red and green candied cherries, optional
  1. In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat.
  4. Punch dough down; turn onto a lightly floured surface. Roll into a 15-in. x 9-in. rectangle. Sprinkle with filling. 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.
  5. 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. Cover and let rise in a warm place until doubled, about 1 hour.
  6. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired. Yield: 1 ring (16 slices).
Originally published as Cherry Tea Ring in Country Woman Christmas Annual 2008, p38

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