1. Punch dough down and divide in half. Roll each half to a 15×12” (37.5x30cm) rectangle. (I have a stainless ruler in my kitchen for this purpose).
2. 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).
3. Starting with longer side, roll up tightly. Pinch edges to seal. Form ring, pinching ends gently to seal.
4. Place each ring, seam side down on a cookie sheet lined with Gefen 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.
5. Turn each slice on its side. Place a ramekin in the center of the tea ring to keep the shape.
6. 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.
7. 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 grams) fresh yeast and two-thirds cup oil. All water should be lukewarm, not boiling. Yeast should be dissolved in a little water.