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Pineapple Tea Rings Recipe

Pineapple Tea Rings Recipe

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
TOTAL TIME: Prep: 1 hour + rising Bake: 20 min.+ cooling YIELD:32 servings

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 crushed pineapple, 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

  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Repeat with remaining dough, melted butter and filling. Cover and let rise in a warm place until doubled, about 1 hour.
  • 7. Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
  • 8. 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.