Christmas Tea Ring



  • 2 cups milk
  • ½ cup shortening or butter (melted)
  • 1/3 cup sugar
  • 2 teaspoons salt
  • 2 eggs
  • 1 pkg dry yeast
  • ¼ cup lukewarm water
  • 6 cups all-purpose flour


Scald the milk, add the sugar, salt and butter, allow to cool until lukewarm. Beat the eggs well and add to mixture. Add yeast dissolved in lukewarm water to cooled milk mixture. Gradually add flour and knead until smooth and elastic. Place in well-greased bowl, cover and set in a warm place until the dough has doubled in bulk.

Place dough on floured surface and roll out into an 8 by 12 inch rectangle ½ inch thick. Spread with a thick layer of softened butter. Sprinkle generously with a mixture of brown sugar, cinnamon, and raisins. Roll and slightly twist dough starting on a 12 inch side. Place on a greased baking sheet and join ends together making a circle. With scissors, cut nearly through the roll every 2 inches. Set in warm place and allow to rise until doubled in bulk; brush with mixture of 1 egg yolk and 1 ½ teaspoons of cold water. Sprinkle with finely chopped nuts, or decorate with dates, cherries, etc. Bake at 375 degrees F for 15 to 20 minutes.
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