Tea Rings
A How-To Photo Tutorial
Hello again! If you've noticed that this little blog has been quiet for a bit it's because I've been busy in the kitchen--last week I opened my third 25-pound bag of flour! A certain businessman {read: my husband} asked me to make some Tea Rings for his clients as an Thanksgiving/end-of-the-year thank-you. I have enjoyed the project, maybe even taking it to the extreme. But on the upside, I have been able to streamline to process and have fun at the same time. So, what I'd like do today is walk you through the steps. When you're finished you will have three lovely Tea Rings--one for yourself and two to give away. As a side note, these Tea Rings are sometimes also called Cinnamon Christmas Wreaths or Christmas Pull-Aparts.
First, let's make the dough. I didn't photograph the steps for this, so just follow the written instructions. :)
For the Dough:
2 packages Dry Yeast, or 2 Tablespoons Bulk Yeast (I buy my yeast in bulk at Costco and store it in the freezer. If you're using frozen yeast it will take a few minutes longer to proof.)
2-1/2 Cups Warm Water
3/4 Cup White Sugar
3/4 Cup Oil
2 Eggs, well beaten
2-1/2 teaspoons Salt
8 to 8-1/2 Cups White Flour
For the Filling:
6 Tablespoons Melted Butter, more or less
3 Cups Unpacked Brown Sugar
Ground Cinnamon
Finely Chopped Almonds, optional
Mix up the Dough:
In a large bowl with a well-fitting lid: Stir together the Yeast, Warm Water, and Sugar; let set for 5-10 minutes, or until the yeast has proofed, or grown foamy. Stir in the Oil, Eggs, and Salt. Gently stir in the Flour in 2-cup increments, adding the last 1/2-cup if needed. This will be a soft dough. This will make 4-1/2 pounds of dough.
At this point you have two options: tightly seal the lid and place dough in the refrigerator, allowing it to rise overnight, or loosely cover and place in a warm spot (like the kitchen table, under the lamp) and let the dough rise until doubled, about 1 hour. If you choose to let the dough rise in the refrigerator, let it come to room temperature before proceeding--about 30 minutes of warming-up time on the counter is perfect.
To Assemble and Bake:
On a well-floured board, knead the Dough for 20-30 strokes. Divide the Dough into 3 portions, 1-1/2 pounds each (a kitchen scales is so very helpful here!). Working with one portion at a time, roll out dough to a 15-inch-wide by 18- or 20-inch-long rectangle. Brush with Melted Butter, about 2 Tablespoons. Gently spread with 1-Cup unpacked Brown Sugar, spreading completely to the edges. Sprinkle with Ground Cinnamon, forming a border around the edges of the Dough and then filling in the middle--this ensures that the edges get good coverage. If you are adding Almonds, do so now. Gently stretch the top corners of the Dough to make them square and begin rolling the Dough toward yourself. Repeat the corner-stretching at the bottom. Carefully, very carefully, transfer the Roll to a parchment-lined round baking pan and place it in a circle, making certain that the seam side is on the underneath. Using scissors, snip off the uneven ends of the roll; place the 'discards' on a greased baking sheet--these are to be baked after all the Tea Rings and shared with the "kitchen staff," which would be yourself and any children watching nearby. Carefully cut the Roll in 1-inch sections, making certain to not cut all the way through the center of the roll. Gently lay the sections on their sides, exposing the yummy brown-sugar and cinnamon. Let rise until almost doubled, about 30-45 minutes. Bake at 350* for 20-24 minutes, until golden brown. Glass pans take about 2 minutes longer to bake than metal pans. Let cool 20-30 minutes on the pan, then side the Tea Ring-still on the parchment paper-onto a cooling rack and continue to cool to room temperature. When completely cool, frost with a Powdered Sugar-Vanilla-Milk frosting and sprinkle with Sliced Almonds.
For Gift-Giving:
Slide a 12-inch cardboard circle under each Tea Ring. Carefully fold the parchment paper underneath the cardboard. Wrap with plastic wrap, making certain to completely wrap the underside of the board, 'sealing' it completely. Place the entire Tea Ring in a 350* oven for about 5 seconds to 'shrink-wrap' the plastic.
Freeze for up to two months. To serve: let thaw overnight. Gently slide Tea Ring and parchment off the cardboard and into a preheated 350* oven; heat until warm, about 10 minutes. Transfer to serving plate and serve to your happy, hungry family. Makes three 10-1/2- to 11-inch Tea Rings.
"And the angel said unto them,
Fear not; for, behold, I bring you good tidings
of great joy, which shall be to all people.
For unto you is born this day in the city of David
a Savior, who is Christ the Lord."
Luke 2:10 & 11
Brush with Melted Butter, about 2 Tablespoons.
Gently spread with 1-Cup unpacked Brown Sugar, spreading completely to the edges.
Sprinkle with Ground Cinnamon, forming a border around the edges of the Dough and then filling in the middle--this ensures that the edges get good coverage. If you are adding Almonds, do so now.
Gently stretch the top corners of the Dough to make them square and begin
rolling the Dough toward yourself.
Repeat the corner-stretching at the bottom.
Carefully, very carefully, transfer the Roll to a parchment-lined round baking pan and place it in a circle, making certain that the seam side is underneath.
Using scissors, snip off the uneven ends of the roll
Carefully cut the Roll in 1-inch sections, making certain to not cut all the way
through the center of the roll.
Gently lay the sections on their sides, exposing the yummy brown-sugar and cinnamon.
Let rise until almost doubled, about 30-45 minutes.
Bake at 350* for 20-24 minutes, until golden brown.
When completely cool, frost with a Powdered Sugar-Vanilla-Milk frosting and
sprinkle with Sliced Almonds.
Wrap with plastic wrap, making certain to completely wrap the underside of the board, 'sealing' it completely. Place the entire Tea Ring in a 350* oven for about 5 seconds to 'shrink-wrap' the plastic.
Now if you want to make whole bunch of these in one day, here are a few of my tips for a streamlined day. It helps significantly to have a convection oven or a double oven to do this. If you don't, you can bake two Tea Rings at one time--you'll just need to swap their positions halfway through baking.
- Mix up two batches of dough the night before and let them raise overnight in the fridge.
- Remove these from the fridge as soon as you get up.
- Feed your family breakfast, get them off to school and work and then clean up the kitchen.
- By now the first two bowls are warm enough to work with: knead them and divide the dough onto parchment paper; begin to roll out, place on pans, shape, and rise.
- Mix up two more batches in the original bowls; set them aside to rise.
- By now the first two pans you shaped should be risen enough: bake them and continue baking the remainder.
- While the remaining Tea Rings are baking, knead, divide, form and shape the second two batches of dough. If you're following the steps above, the Tea Rings which baked first should be cooling on racks and you can reuse the baking sheets. Parchment paper is WONDERFUL because it keeps the pans clean for reuse and makes it so easy to slide the baked Tea Rings off onto the racks.
- By following these steps, you should be able to bake, frost, and shrink wrap 1 dozen Tea Rings between 8 am and 4 pm.
- Plan ahead and make certain that you have leftovers on hand or supper in the slow cooker.
