- 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
- 1 can (20 ounces) unsweetened crushed pineapple, drained
- 3/4 cup sugar
- 1 tablespoon cornstarch
- 1/2 cup raisins
- 1/4 cup butter, melted
- 1 cup confectioners' sugar
- 1 tablespoon butter, melted
- 4 teaspoons 2% milk
- 1/2 teaspoon vanilla extract
- Maraschino cherries and chopped nuts, optional
- 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).
Originally published as Pineapple Tea Rings in Country Woman Christmas Annual 2010, p36
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