Christmas Tea Ring

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Christmas Tea Ring

Ingredients:

2 packages of dry yeast

˝ cup warm water (105 to 155 degrees)

1 ˝ cups warm milk (105 to 115 degres)

˝ cup sugar

2 teaspoons salt

2 eggs beaten

˝ cup vegetable oil

6 ˝ cups all purpose flour

ź cup butter or margarine melted

˝ cup sugar

1 tablespoon round cinnamon

3 tablespoons raisins

3 tablespoons chopped candied cherries

3 tablespoons chopped pecans

1 cup sifted powdered sugar

2 tablespoons milk

Candied red cherries

Directions:

Dissolve yeast in warm waer in a large bowl; set aside 5 minutes. Add milk, ˝ cup sugar, salt, eggs, oil, and half the flour; beat at low speed with an electric mixer until smooth. Stir in enough remaining flour to make soft but slightly sticky dough.

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until dough is doubled in bulk. Turn out dough onto a floured surface and knead about 5 minutes until smooth and elastic. Return dough to bowl; cover and let rise in a warm place (85 degrees), free from drafts, about 4 minutes or until doubled in bulk.

Divide dough in half. Roll each half of dough into a 21 x 7 inch rectangle on a lightly floured surface. Brush half of butter evenly over dough, leaving a 1-inch margin. Combine ˝ cup sugar, cinnamon, raisins, cherries and pecans; sprinkle half of mixture evenly over each rectangle, leaving a 1-inch margin. Roll up dough, jellyroll fashion, beginning at long side. Pinch edges to seal. Repeat procedure with remaining dough.

Place each roll on a large greaed baking sheet seam side down; shape each into a ring, and pinch, ends together to seal. Using kitchen shears or a sharp knife, make cuts in doug every inch around rings, cutting two-thirds of the way through roll at each cut. Gently turn each piece of dough on its side, slightly over lapping slices. Cover and let rise in a warm place (85 degrees), free from drafts, for 30 minutes or until doubled I bulk. Bake at 350 degrees for 5 to 30 minutes or until golden brown. Transfer to a wire rack. Cool. Combine powdered sugar and milk; drizzle glaze over rings. Garnish with candied cherries, if desired. Yield 2 coffee cakes.

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