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1
In a bowl combine hot milk, butter, sugar, and salt and let cool.
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2
In a large bowl combine warm water and yeast, stirring to dissolve.
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3
Add cooled mixture, the egg, and 1 1/2 cups of flour and beat well.
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4
Mix in remaining flour.
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5
On a lightly floured board knead the dough until smooth and elastic.
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6
Transfer the dough to a buttered bowl and roll the dough around to coat.
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7
Cover with plastic wrap or a cloth and set in a warm, draft-free place until the dough doubles in size.
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8
In a bowl soak dried fruit in warm water to cover for 15 minutes.
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9
Drain fruit, discarding water, and chop fine.
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10
In a small bowl stir together the fruit and pecans.
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11
In a small bowl stir together the sugar and cinnamon.
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12
Grease a large flat baking sheet.
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13
Punch down the dough and on a lightly floured surface roll out the dough into a 12- by 17-inch rectangle.
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14
Brush the dough with melted butter and sprinkle the fruit and nut mixture evenly over the buttered dough.
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15
Sprinkle the cinnamon sugar mixture evenly over the filling.
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16
With the long side facing you roll the dough jelly-roll fashion and place seam-side-down.
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17
Bring ends around to form a ring and pinch edges to seal.
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18
With scissors, snip into ring every 1-inch and twist slices so cut sides are up.
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19
Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.
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20
Preheat oven to 350 degrees F.
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21
Bake tea ring for 35 to 40 minutes until golden brown.
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22
Transfer ring to a rack placed over a sheet of wax paper and allow to cool for 10 minutes.
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23
In a small bowl whisk together confectioners' sugar and water until smooth.
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24
Drizzle icing over tea ring.
