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English Tea Ring Recipe

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This recipe for English Tea Ring, by , is from School Librarian's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Emily Honaker: Delaware Area Career Center - Delaware, Ohio 43015
Added: Friday, May 13, 2005


1 package active dry yeast
1/4 c. warm water
1/2 c. milk, scalded
3 T. shortening
3 T. sugar
1 tsp. salt
2 1/2 to 2 3/4 c. sifted all-purpose flour
1 beaten egg
1/2 tsp. vanilla
1/4 c. sugar
1 tsp. cinnamon
1/2 c. chopped walnuts
1/2 c. chopped candied fruits and peel OR 1/2 cup raisins

Soften yeast in warm water. Combine milk, shortening, sugar, and salt; cool to lukewarm; add 1 cup of the flour; beat well. Add softened yeast, egg and vanilla. Mix in enough flour to make soft dough. Knead lightly on floured surface. Place in greased bowl; turn once to grease surface. Cover; let rise till double (1 1/2 to 2 hours).
Roll to 13x9-inch rectangle, about 1/4-inch thick. Brush with melted butter; spread even with Fruit Filling. Roll lengthwise; seal edge. Shape in a ring on greased cookie sheet. With scissors, snip almost to center at 1-inch intervals. Pull sections apart and twist slightly. Let rise till double (35 to 45 minutes). Bake at 375 about 20 minutes.
FRUIT FILLING: Combine sugar, cinnamon, chopped walnuts, and candied fruit or raisins.




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