Sour cherry and pecan tea ring

1 Servings

Ingredients

Quantity Ingredient
For the dough:
½ cup Scalded milk
2 tablespoons Butter
¼ cup Sugar
½ teaspoon Salt
2 tablespoons Warm water (105 to 115
Degrees F.)
1 pack Active dry yeast
1 Egg -- lightly beaten
2½ cup Sifted all-purpose flour
For the filling:
¾ cup Dried sour cherries -- dried
Cranberries
Or raisins
¾ cup Pecans -- toasted and
Finely
Chopped
½ cup Granulated sugar
2 teaspoons Cinnamon
¼ cup Unsalted butter -- melted
And slightly
Cooled
For the glaze:
1 cup Confectioners' sugar
2 tablespoons Water

Directions

In a bowl combine hot milk, butter, sugar, and salt and let cool. In a large bowl combine warm water and yeast, stirring to dissolve. Add cooled mixture, the egg, and 1½ cups of flour and beat well. Mix in remaining flour. On a lightly floured board knead the dough until smooth and elastic.

Transfer the dough to a buttered bowl and roll the dough around to coat.

Cover with plastic wrap or a cloth and set in a warm, draft-free place until the dough doubles in size.

In a bowl soak dried fruit in warm water to cover for 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together the fruit and pecans.

In a small bowl stir together the sugar and cinnamon.

Grease a large flat baking sheet.

Punch down the dough and on a lightly floured surface roll out the dough into a 12- by 17-inch rectangle. Brush the dough with melted butter and sprinkle the fruit and nut mixture evenly over the buttered dough. Sprinkle the cinnamon sugar mixture evenly over the filling. With the long side facing you roll the dough jelly-roll fashion and place seam-side-down.

Bring ends around to form a ring and pinch edges to seal. With scissors, snip into ring every 1-inch and twist slices so cut sides are up. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees F.

Bake tea ring for 35 to 40 minutes until golden brown. Transfer ring to a rack placed over a sheet of wax paper and allow to cool for 10 minutes. In a small bowl whisk together confectioners' sugar and water until smooth.

Drizzle icing over tea ring.

Yield: 1 tea ring

Recipe By : Cooking Live Show #CL8830 From: Angele Freeman Date: 08 Mar 97 Mastercook Recipes (Mailing List) Ä

Posted to Bakery-Shoppe Digest V1 #453 by Jim Weller <jweller@...> on Dec 14, 1997

Related recipes