Maple Walnut Tea Ring
- Cook & Prep: 2 h
- Serving: 12
Cinnamon Pecan Filling
Maple Walnut Filling
Prepare the Dough
Dissolve yeast in warm water or soy milk. Set aside to proof.
Pour boiling water over the margarine and cool to lukewarm.
Place yeast mixture in the bowl of a mixer with the dough hook attachment. Add the cooled margarine and water. Add the sugar, vanilla sugar and half of the flour.
Start kneading. Once a dough forms, add the salt and the rest of the flour. Continue kneading for 5-7 minutes or until a soft dough forms.
Place in a greased large bag (I prefer this method) or covered bowl, and let rise for one hour. Meanwhile prepare filling and the glaze.
Prepare the Filling
In a small bowl, combine all filling ingredients and mix well. Each filling recipe is for one tea ring.
Prepare the Glaze
Mix all glaze ingredients in a small bowl. Each glaze recipe is sufficient for one tea ring. Add more sugar or soy milk to achieve desired consistency.
For a richer taste, substitute whipped topping for the soy milk.
Assemble and Bake
Punch dough down and divide in half. Roll each half to a 15x12” (37.5x30cm) rectangle. (I have a stainless ruler in my kitchen for this purpose).
Smear lightly with softened margarine. Spread with filling of your choice. (If you prefer one of the fillings, double the ingredients. Or make just one tea ring, and freeze the dough for future use).
Starting with longer side, roll up tightly. Pinch edges to seal. Form ring, pinching ends gently to seal.
Place each ring, seam side down on a cookie sheet lined with parchment paper. With a sharp knife or scissors (toiveled), make cuts one inch (2.5cm) apart through top of ring to one inch from center.
Turn each slice on its side. Place a ramekin in the center of the tea ring to keep the shape.
Cover and let rise in warm place until almost doubled, (If my oven is on, I put the tray on a chair and place it near the oven door) about 20 minutes.
Meanwhile preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Bake for 20-25 minutes until golden brown. Remove from cookie sheets. Cool slightly. Glaze with maple or vanilla glaze if desired.
You can also make these with fresh yeast instead of dry yeast, and oil instead of margarine. Use two ounces (50-60 gram) fresh yeast and two thirds cup oil. All water should be lukewarm, not boiling. Yeast should be dissolved in a little water.
Yield: 2 tea rings