Cherry Tea Ring
|Warm water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Sifted flour||4 Cup (64 tbs)|
|Soft butter||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
|Cherries||1 1⁄2 Cup (24 tbs)|
Dissolve yeast in warm water in large bowl; add milk, sugar, salt, egg, shortening and 2 cups flour.
Mix until smooth.
Add enough flour to make soft easily handled dough.
Knead until smooth.
Place in greased bowl; cover.
Let rise for 1 hour and 30 minutes or until doubled in bulk.
Punch down; let rise for 30 minutes or until doubled again.
Roll dough into 15 x 9-inch rectangle; spread with butter.
Mix 1/2 cup flour, brown sugar, pecans and cherries; sprinkle over dough.
Roll up tightly; seal edges.
Place sealed edge down in ring on lightly greased baking sheet.
Pinch ends together.
Make cuts with scissors 2/3 through ring at 1-inch intervals; turn sections on sides.
Let rise for 30 minutes or until doubled in bulk.
Bake at 375 degrees for 25 minutes.
Top with powdered sugar icing, if desired.