- 1 cup butter
- 4 cups flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon yeast
- 1/4 cup warm water
- 4 egg yolks
- 1 cup warm skim milk
- 1 cup chopped English walnuts or pecans
- 1 cup brown sugar
- 1 1/2 tablespoons cinnamon
- 1/2 cup soft butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 1 teaspoon butter extract/flavoring
- 1 cup powdered sugar
- Extra chopped nuts for garnish.
- Red and green candied cherries for garnish.
Cut the cold butter into the flour, sugar and salt using a dough hook on a kitchen mixer. Beat the egg yolks and add to mixture. Stir yeast into warm water to dissolve and add to mixing bowl along with the warm milk. Mix until dough is shiny and in a ball. Place in a bowl that’s been sprayed with vegetable oil spray. Spray the top of the dough and cover with plastic wrap. Refrigerate overnight.
Roll dough into rectangle shape and spread on the butter, cinnamon, sugar and nuts. Roll the mixture into a log shape, the thickness will be determined by the bread maker. Form a ring, bringing the two ends together and pinching as necessary. Make diagonal cuts approximately 1.2 inch thick all the way around the tea ring. Layer the slices at an angle.
Allow the dough to rise three hours before baking. Set oven at 350 degrees and bake for 20-30 minutes. The actual baking time will depend on the thickness of the ring. To push the process along, turn the oven to 200 degrees and preheat. When the dough is ready to rise, turn off the oven and slide the dough in – this should cut the rise time in half.
While the tea ring is warm, drizzle glaze over the bread and then garnish with additional chopped nuts and/or green and red holiday cherries.
Serves up to 20.