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1
Measure warm water into a large mixing bowl and dissolve yeast in warm water.
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2
Stir in
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3
sugar, salt, cooking oil.
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4
Beat in eggs.
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5
Beat in 2 to 3 cups of flour.
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6
Stir in remaining
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7
flour.
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8
Knead on a floured surface.
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9
If dough is too sticky, knead in a little more flour, a
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10
quarter cup at a time.
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11
Let the dough rest for 20 minutes.
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12
Knead dough for a few minutes.
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13
Roll out dough into a rectangle approximately 24 inches long by about 16 inches wide.
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14
Spread with soft butter.
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15
(Add apple, cherry or what ever type of canned pie filling you
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like, or just Sprinkle with sugar and cinnamon.
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17
).
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18
Beginning on the wide side, roll up dough.
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19
When the dough is rolled, be sure the seam
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20
is on the bottom.
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21
Grasp dough on each end and pull gently to stretch the dough
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22
another couple of inches.
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23
Cut the roll of dough in half.
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24
Grease two cookie sheets.
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25
Take each end of one roll and put them together on the cookie sheet to form a circle.
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26
Use a scissors to cut about a third to a half the way through the dough at two inch
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27
intervals all around the circle.
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28
Gently turn the dough outward.
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29
That is, grasp the dough
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30
and turn it on its side so that the cuts are on the outside instead of on the top.
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31
Repeat with the other roll.
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Set in a warm place to rise for 45 minutes.
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33
Bake at 350 degrees Fahrenheit for 25 to 35 minutes.
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34
Allow the tea rings to cool completely.
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35
Frost with powder sugar glaze.
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36
Use a spoon to drizzle the glaze over the tea rings.
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37
Decorate with walnuts and/or candied cherries before the glaze has a chance to set.
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38
Cut into slices to serve.
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39
Note: this recipe makes two *large* tea rings.
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40
To decorate:
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~~~~~~~~~~
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42
walnuts
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43
candied cherries
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44
Frosting Glaze:
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45
~~~~~~~~~~~
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3 to 4 cups of powdered sugar
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47
1 teaspoon of vanilla
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48
a pinch of salt
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49
Add water or milk by the tablespoon until the glaze will dribble off a spoon.
