Recipe courtesy of Sara Moulton
2 hr 40 min
2 hr
1 tea ring


For the dough:
For the filling:
For the glaze:


In a bowl combine hot milk, butter, sugar, and salt and let cool. In a large bowl combine warm water and yeast, stirring to dissolve. Add cooled mixture, the egg, and 1 1/2 cups of flour and beat well. Mix in remaining flour. On a lightly floured board knead the dough until smooth and elastic. Transfer the dough to a buttered bowl and roll the dough around to coat. Cover with plastic wrap or a cloth and set in a warm, draft-free place until the dough doubles in size.

In a bowl soak dried fruit in warm water to cover for 15 minutes. Drain fruit, discarding water, and chop fine. In a small bowl stir together the fruit and pecans.

In a small bowl stir together the sugar and cinnamon.

Grease a large flat baking sheet. Punch down the dough and on a lightly floured surface roll out the dough into a 12- by 17-inch rectangle. Brush the dough with melted butter and sprinkle the fruit and nut mixture evenly over the buttered dough. Sprinkle the cinnamon sugar mixture evenly over the filling. With the long side facing you roll the dough jelly-roll fashion and place seam-side-down. Bring ends around to form a ring and pinch edges to seal. With scissors, snip into ring every 1-inch and twist slices so cut sides are up. Cover and let rise in a warm, draft-free place until doubled in bulk, about 1 hour.

Preheat oven to 350 degrees F.

Bake tea ring for 35 to 40 minutes until golden brown. Transfer ring to a rack placed over a sheet of wax paper and allow to cool for 10 minutes. In a small bowl whisk together confectioners' sugar and water until smooth. Drizzle icing over tea ring.


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