Side Pannel
Sour Cherry and Pecan Tea Ring
Sour Cherry and Pecan Tea Ring
- Recipe Submitted by ADMIN on 09/26/2007
Category: Breads, Cakes
Ingredients List
- For the dough:
- 1/2 c Scalded milk
- 2 tb Butter
- 1/4 c Sugar
- 1/2 ts Salt
- 2 tb Warm water (105 to 115
- Degrees F.)
- 1 pk Active dry yeast
- 1 Egg -- lightly beaten
- 2 1/2 c Sifted all-purpose flour
- For the filling:
- 3/4 c Dried sour cherries -- dried
- Cranberries
- Or raisins
- 3/4 c Pecans -- toasted and
- Finely
- Chopped
- 1/2 c Granulated sugar
- 2 ts Cinnamon
- 1/4 c Unsalted butter -- melted
- And slightly
- Cooled
- For the glaze:
- 1 c Confectioners' sugar
- 2 tb 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 1 1/2 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
large bowl combine warm water and yeast, stirring to dissolve. Add cooled
mixture, the egg, and 1 1/2 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
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