“This is a wonderful brunch recipe. I like to place a warm dish of apple butter in the center when making this with apple slices.”
2cupsbody temp. water
3 1/2 cupsflour
1/4 cup lard, melted and cooled a bit or 1/2 cupvegetable shortening
1/2 cupmelted butter
raisins (optional) orchopped apples (optional) ordried reconstituted and chopped apricot(optional)
Dissolve yeast in warm water until dissolved.
Add next three ingredients and beat well.
Add egg and lard then stir.
Mix in 3 1/2 cups of flour.
Gradually add the rest of the flouruntil dough is easy to handle.
Place in large bowl.
Grease top of dough and cover.
Refrigerate until double.
(May be left overnight and used early the next morning).
Preheat oven to 375 degrees F.
Punch down dough.
Roll out 1/2 the dough into an oblong and butter well.
Sprinkle w/ sugar and spice mix.
Add fruit layer if you like.
Roll up as a jellyroll.
Place on large baking sheet and join ends together to form circle of dough.
Using kitchen scissors, snip 2/3 way thru in 1 inch intervals.
Turn sections until one sections lays on top of the next completing the ring.
Let raise until double.
Bake until 30 minutes or so until done.
Using spatulas remove ring to seving plate while it is still very warm.
Pour confectioners sugar glaze over warm ring and decorate w/ nuts, cherries etc.
“What a wonderful tea ring!I used my bread machine to make the dough.I used vegetable shortening since I did not have any lard.I also used 2 chopped apples in the filling.The dough was very easy to work with, I made 2 very large tea rings.The end result was a delicious treat, and it looked fabulous!It received 5 stars from my family and our friends.”