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Ingredients
- IN MEANTIME:
- Basic sweet dough
- 8 cups all purpose flour
- 1 cup lukewarm water
- 4 tsp sugar
- 2 pkgs (8 g each) active dry yeast
- Scald 1 cup milk - and add to 1/2 cup sugar
- 1 tsp salt
- 1/4 cup shortening
- 1-1/4 cups water
- Cool above mixture to lukewarm.
- ADD:
- 2 eggs beaten
- Yeast mixture (above)
- 1 cup flour (from amount set aside)
Details
Preparation
Step 1
Beat until smooth. Add 1 cup flour. Beat until smooth. Gradually work in the rest of the flour, turning onto board and kneading 5-10 minutes or until smooth and springy. Use more flour if necessary to prevent sticking.
Divide dough into thirds or fourths. Form into a ball and let rest 15-20 minutes covered with wax paper and a tea towel.
FILLING FOR EACH RING:
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup raisins
2 tbsp butter, melted (keep separate)
ICING:
1 cup icing sugar
1-2 tbsp milk
2 drops vanilla
TO SPRINKLE ON TOP:
1 tbsp chopped walnuts
2 green maraschino cherries
2 red maraschino cherries
TO SHAPE TEA RING:
for each ring, use 1/3 or 1/4 basic sweet dough
STEPS:
Grease a clean surface and roll dough into a 9x12 rectangle.
Spread rectangle with melted butter, leaving ends and 1 side free of grease
Spread on the cinnamon- raisin mixture
Roll lengthwise like a jelly roll. Seal edge firmly by pinching
Place sealed edge down on greased tin foil. Bring ends around to meet and seal together (you should know have something like a big stuffed doughnut)
Gently lift a portion of the ring away from the foil and with sharp scissors, cut through ring at 1 inch intervals, from outside towards centre. Cut to within 1/2 inch of the inner edge. Twist each slice slightly on its side. Slices will overlap one another.
Cover and let rise until double in bulk. (About 2 hours)
Preheat oven to 375 and bake for 25 minutes. Remove tin foil immediately. Glaze while ring is still warm.
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