LITTLE ROCK, Ark. (KTHV) -- On "Today's THV at 9:00" we have a recipe that will be great in the morning for breakfast. We're showing you Scandinavian tea rings, or cinammon rolls.
Dabbie Dance Uhrig with Silver Dollar City will join Ashley, Alyse and Tom on the show to talk about this delicious recipe.
Basic Dough Recipe
1 cup butter
4 cups flour
1 teaspoon salt
1/4 cup sugar
1 tablespoon yeast
1/4 cup warm water
4 egg yolks, beaten
1 cup warm milk (skim)
1 cup chopped English walnuts or pecans
1 cup brown sugar
1 1/2 tablespoons cinnamon
1/2 cup soft butter
Cut the cold butter into the flour, sugar and salt, using a kitchen mixer dough hook, if available. Beat the egg yolks and add to the mixture. Stir yeast into warm water to dissolve and add with warm milk to the first mixture. Mix until dough is shiny and in a ball. Place in a bowl that has been sprayed with vegetable spray. Use the spray over the top of the dough and cover with saran wrap. Place in the refrigerator overnight.
The next day, roll dough into rectangular shape and spread on the butter, cinnamon, sugar, and nuts. Roll the mixture into a log shape, the thickness to be determined by the bread maker. Form a ring, bringing the two ends together and pinching as necessary to combine the two pieces. Make diagonal cuts approximately 1/2 inch all the way around the tea ring.
Allow the dough to rise 3 hours before baking. For a fast-rise method, pre-heat oven to warm at 200 degrees, then turn OFF the oven and slide in the tea ring. This should cut the rise time at least in half. Bake at 350 degrees for 20-30 minutes. Exact baking time will depend upon the thickness of the ring.
Drizzle the glaze over the tea ring while it is still warm and garnish with additional chopped nuts and/or green or red holiday cherries.
3 tablespoons milk
1 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon butter extract/flavoring
Mix all ingredients in a bowl, blend well.