- 1 cup butter
- 4 cups flour
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon yeast
- 1/4 cup warm water
- 4 egg yolks, beaten
- 1 cup warm milk (skim)
- 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 or green candied cherries for holiday garnish
- Cut the cold butter into the flour, sugar and salt, using a kitchen mixer dough hook if available.
- Beat the egg yolks and add to the mixture.
- Stir yeast into warm water to dissolve and add with warm milk to the first mixture.
- Mix until dough is shiny and in a ball.
- Place in a bowl that has been sprayed with vegetable spray.
- Use the spray over the top of the dough and cover with saran wrap.
- Place in the refrigerator overnight.
- The next day, roll dough into rectangular shape and spread on the butter, cinnamon, sugar, and nuts.
- Roll the mixture into a log shape, the thickness to be determined by the bread maker.
- Form a ring, bringing the two ends together and pinching as necessary to combine the two pieces.
- Make diagonal cuts approximately 1/2 inch all the way around the tea ring.
- Allow the dough to rise 3 hours before baking.
- For a fast-rise method, pre-heat oven to warm at 200 degrees, then turn OFF the oven and slide in the tea ring.
- This should cut the rise time at least in half.
- Bake at 350 degrees for 20-30 minutes.
- Exact baking time will depend upon the thickness of the ring.
- Drizzle with glaze over the tea ring while it is still warm and garnish with additional chopped nuts and/or green or red holiday cherries.