Easter Tea Ring

Makes a 16-inch ring

INGREDIENTS

Rolls

• ½ cup warm water (110 degrees F)
• 2 tablespoons yeast
• 1 teaspoon granulated sugar
• ½ cup whole milk
• ½ cup unsalted butter, cut into cubes
• ½ cup granulated sugar
• 4 ½ cups all-purpose flour
• 3 eggs + 1 egg, beaten

Icing & Decorations

• 2 cups confectioner’s sugar
• 1 teaspoon pure vanilla extract
• 3-4 tablespoons milk
• Sliced almonds
• Cadbury Chocolate Eggs

INSTRUCTIONS

1. Prepare Dough – In a small bowl combine ½ cup warm water (110 degrees) with 1 teaspoon of granulated sugar. Sprinkle yeast over top of mixture and allow to activate for around 5 minutes or until yeast begins to bubble. 

2. In the meantime, combine milk, butter and ½ cup granulated sugar in a  medium saucepan over low heat. Heat until warmed through but not boiling. Set aside and allow to cool to room temperature.

3. In the bowl of a stand mixer fitted with a dough hook, combine yeast mixture with milk mixture. Add 1 cup of flour and 3 beaten eggs. Combine. Gradually add 3 ½ cups of flour mixing after each addition. You should have a soft dough. Add more flour if needed.

4. Transfer dough to a lightly floured surface. Knead the dough for 3 minutes or until you have a smooth ball of dough. If the dough is too sticky add a small amount of flour. Transfer the dough to a lightly greased bowl, cover loosely with a towel or plastic wrap and allow to rise for around an hour or until doubled. 

5. Form Tea Ring – Place dough onto a lightly floured surface and knead again. Roll dough into a 18 x 10 inch rectangle. Spread surface with softened butter and sprinkle with brown sugar and cinnamon. Beginning with the long edge, carefully roll the dough into an 18-inch long log. Place on a baking sheet lined with parchment paper and carefully bend into a ring. Stretch ring as needed to achieve desired shape and size. Secure ends by pressing the ends of the dough log together. Using kitchen shears, clip 2/3 of the way through the dough every 1 1/2 inches going around the ring. Gently turn sections outward to create a fan design. Cover tea ring loosely with a towel or plastic wrap. Allow to rest for 30-40 minutes or until doubled in size.

6. Bake – Preheat the oven to 350 degrees. Remove covering from tea ring. Bake for 18-22 minutes or until lightly golden brown. Allow to cool to room temperature.

7. Make Icing – Combine confectioner’s sugar, vanilla, and milk in the bowl of a stand mixer fitted with a whisk attachment. Beat on high speed for approximately 2-3 minutes until thoroughly combined and smooth. Add more milk 1/2 tablespoon at a time if the icing is too thick. If the icing is too thin, add more confectioner’s sugar. 

8. Decorate Tea Ring – Spoon icing over the tea ring allowing it to drizzle down the sides if desired. Top the tea ring with sliced almond flowers and chocolate eggs. Allow icing to harden for 30 minutes to fully harden.