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English Tea Ring Recipe

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


Added: Saturday, November 1, 2008


3/4 cup milk
3 tablespoon shortening
3 tablespoon sugar
1/2 teaspoon salt
1 packet active dry yeast
1 beaten egg
1/2 teaspoon vanilla abstract
brown sugar to cover rings
3 cups flour

4 tablespoon sugar
2 teaspoon cinnamon
3/4 cup broken walnut meats
16 ounce jar maraschino cherries, drained

Scald milk and add shortening, sugar and salt. Cool to lukewarm. Add crumbled yeast, stir until softened. Add egg, reserving 2 teaspoons. Stir in vanilla abstract and enough flour to make smooth, soft dough. Knead lightly on floured surface. Place in greased bowl: cover and let rise until double in bulk.

Divide in 2 portions and roll to oblong shape 1/2 inch thick. Combine filling ingredients: mix thoroughly and spread evenly over dough. Roll lengthwise. Place each roll in a 10-inch cake pan to form a ring. Slash outside edge at 1-inch intervals. Pull sections apart and twist slightly to expose filling. Brush with reserved egg and let rise until very light. Sprinkle ring with brown sugar. Bake at 375 for 25 minutes.

Number Of Servings:
Number Of Servings:
2 Rings




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