Things You'll Need:
- 1 Cake compressed yeast or 2 packs active dry yeast
- 1 Cup milk, scalded
- ¼ Cup lukewarm water
- ¼ Cup sugar
- ¼ Cup shortening
- 1 Egg, beaten
- 3 ½ Cups flour
- ¾ Teaspoon salt
- 2 Teaspoons cinnamon
- ½ Cup chopped nuts
- ½ Cup raisins
- ½ Cup brown sugar
- 3 Tablespoons melted butter
- 3 Tablespoons milk
- 1 Cup confectioners sugar
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Step 1
Dissolve the yeast in lukewarm water.
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Step 2
Scald the milk, then add shortening, sugar and salt to the scalded milk.
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Step 3
Place scalded milk mixture in a large bowl and cool slightly.
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Step 4
Add the dissolved yeast to the scalded milk mixture when it has cooled to lukewarm.
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Step 5
Add half the flour and beat well. Let rise until light and bubbly.
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Step 6
Beat the egg and add to the mixture, mixing well; add the rest of the flour.
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Step 7
Let dough rise until double in bulk, approximately an hour.
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Step 1
Turn out dough onto floured surface and divide into two sections; place one section back into bowl.
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Step 2
Roll dough into an oblong or rectangular shape.
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Step 3
Spread half the melted butter onto dough; add half the brown sugar, cinnamon, raisins and nuts.
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Step 4
Roll up dough like a jelly roll and place seam side down onto a greased baking sheet.
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Step 5
Form into the shape of a ring after it's on the greased baking sheet; pinch ends together.
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Step 6
Cut the roll every 2 to 3 inches, about halfway through in depth. Use clean kitchen shears.
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Step 7
Turn each cut section onto its side; the cut pieces will fan out from the roll while still being attached.
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Step 8
Do the same for the other piece of dough. Cover and let rise for approximately 45 to 60 minutes.
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Step 9
Bake in a pre-heated 375-degree oven for about 30 minutes.
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Step 1
Make a thin icing by combining the 3 tablespoons of milk with 1 cup of confectioner's sugar.
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Step 2
Remove the tea ring to a platter while still hot
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Step 3
Drizzle the thin icing over tea ring while it is still hot.
