Fruited Swedish Tea Ring

Name: Fruited Swedish Tea Ring
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 2 tea rings.
Ingredients: 1 cup chopped candied fruit; 1/2 cup raisins; 2/3 cup packed brown sugar; 1/4 cup butter, melted; 1 teaspoon grated orange zest; 1/2 teaspoon ground cardamom; DOUGH:; 1 package (1/4 ounce) active dry yeast; 1/3 cup sugar, divided; 1-1/4 cups warm water (110° to 115°), divided; 2 large Nellie’s Free Range Eggs; 1/4 cup shortening; 1-1/2 teaspoons salt; 4-1/4 to 4-3/4 cups all-purpose flour; ICING:; 1 cup confectioners' sugar; 1 tablespoon lemon juice; 1 tablespoon whole milk; Candied cherries, optional

I entered this festive tea ring in our agricultural fair, and it won top honors. Every year, I make around 15 of the tasty "wreaths" to give as fresh-from-the-kitchen gifts.

Ingredients

1 cup chopped candied fruit
1/2 cup raisins
2/3 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon grated orange zest
1/2 teaspoon ground cardamom
DOUGH:
1 package (1/4 ounce) active dry yeast
1/3 cup sugar, divided
1-1/4 cups warm water (110° to 115°), divided
2 large Nellie’s Free Range Eggs
1/4 cup shortening
1-1/2 teaspoons salt
4-1/4 to 4-3/4 cups all-purpose flour
ICING:
1 cup confectioners' sugar
1 tablespoon lemon juice
1 tablespoon whole milk
Candied cherries, optional

Directions

In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.
Turn onto a 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.
Punch dough down; divide in half. Roll each portion into a 16x9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired.