1 recipe sweet dough
1/4 c. butter, melted
1 1/2 c. chopped apples
1 c. sugar
1/2 c. chopped pecans
2 teaspoon. cinnamon
1/2 c. raisins
Powdered sugar glaze
3/4 c. milk
1/2 c. sugar
2 teaspoon. salt
1/2 c. butter
1/2 c. tepid to warm water
2 pkgs. yeast
1 egg
4 c. unsifted flour
Scald milk. Stir in sugar, salt and butter. Awesome to lukewarm. Measure tepid to warm water into large bowl. Sprinkle or crumble in yeast stir until dissolved. Stir in lukewarm milk mixture, egg, and 1/2 from the flour. Beat until smooth.
Stir in remaining flour to create a stiff batter. Cover tightly and refrigerate dough a minimum of 2 hrs. Dough might be stored in refrigerator three days. Divide in two. Makes 2 tea rings.
For every tea ring, roll dough right into a rectangle. Spread with butter. Cover with sugar, cinnamon, apples, nuts, and raisins. Roll dough beginning at lengthy finish. Bring ends together to create a circle.
Place ring on the greased cookie sheet with seam lower. Make slits roughly every 2 ", 2/three of the way with the roll. Cover tea ring and permit to increase 1-to-1 1/2 hrs. Bake at 400 levels for one hour. While still warm, drizzle powdered sugar glaze over rings.