Vanilla Citrus Tea Ring Recipes

Steps:

• Dissolve yeast in warm water until dissolved.
• Add next three ingredients and beat well.
• Add egg and lard then stir.
• Mix in 3 1/2 cups of flour.
• Gradually add the rest of the flour until dough is easy to handle.
• Place in large bowl.
• Grease top of dough and cover.
• Refrigerate until double.
• (May be left overnight and used early the next morning).
• Preheat oven to 375 degrees F.
• Punch down dough.
• Roll out 1/2 the dough into an oblong and butter well.
• Sprinkle w/ sugar and spice mix.
• Add fruit layer if you like.
• Roll up as a jellyroll.
• Place on large baking sheet and join ends together to form circle of dough.
• Using kitchen scissors, snip 2/3 way thru in 1 inch intervals.
• Turn sections until one sections lays on top of the next completing the ring.
• Let raise until double.
• Bake until 30 minutes or so until done.
• Using spatulas remove ring to seving plate while it is still very warm.
• Pour confectioners sugar glaze over warm ring and decorate w/ nuts, cherries etc.

Steps:

• In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
• In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
• Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
• In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
• Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
• Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Steps:

• Preheat oven to 350°F. Generously coat 12-cup Bundt pan with nonstick spray. Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend. Using electric mixer, beat eggs in another large bowl until thick, about 4 minutes. Gradually beat in oil, buttermilk, and vanilla. Add flour mixture and beat until just blended.
• Pour batter into prepared pan. Bake cake until tester inserted near center comes out clean, about 45 minutes.
• Cool cake in pan on rack 20 minutes. Invert onto platter; cool completely. (Can be made 1 day ahead. Cover and let stand at room temperature.)

Steps:

• Dough:.
• Mix warm water and yeast, add sugar and salt.
• Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
• Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
• Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
• Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
• Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
• Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
• Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
• *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!

Steps:

• Set a bowl on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to bowl. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs. Toss with a spoon and leave for 2 hours.
• After 2 hours, pour in honey until the scale read 2 lbs.
• Transfer mixture to glass jars with lids. If necessary, add a bit more honey until the fruit solids are covered with liquid.
• Place jars in the refrigerator. According to your measure of patience, leave it in the refrigerator 1-4 weeks before using. (I personally only lasted 24 hours, but it's supposed to improve with age.).
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Steps:

• Set a stainless cooking pot on top of your kitchen scale, and adjust the weight to zero.
• Peel the citrus fruit, and remove seeds, membrane, and as much of the white pith as you can. With pomelo, there's a thick layer of pith that can be shaved off with a knife.
• On a cutting board that doesn't taste like onion or garlic, thinly slice both fruit and rind, and transfer to pot. Catch and include as much of the juice as you can. When the scale reaches 1 lb, you have enough.
• Pour in sugar until the scale reads 1 1/2 lbs, honey until the scale read 2 lbs, and water until the scale reads 2 1/2 lbs.
• Place saucepan on stovetop and bring to a boil, stirring as needed. Reduce to simmer, and simmer 1-2 hours, stirring occasionally.
• Transfer mixture to jars. Process in water bath to seal if desired. Place unsealed jars in the refrigerator. According to your measure of patience, wait 1-4 weeks before using.
• To use: Place one or two generous spoonfuls of fruit and honey mixture in a mug. Add boiling water. Drink up! You can eat the fruit and peel if you like.

Steps:

• Dissolve yeast in lukewarm water.
• Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
• Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
• After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
• After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
• Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
• Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
• Remove risen rings from oven, then preheat oven to 350º.
• Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
• Yield: 2 Swedish Lemon Rings, about 20 servings each.

Steps:

• Dissolve yeast in warm milk and let sit for 5 minutes until frothy. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants; mix well. Cover and chill at least 2 hours.
• For filling: cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.
• Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six tea cakes. (Three cakes may fit on one cookie sheet.).
• Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the tea cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.
• For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost tea cakes.

Steps:

• Preheat oven to 350.
• Generously coat 12-cup Bundt pan with non-stick spray.
• Whisk flour, sugar, orange peel, and lemon peel in large bowl to blend.
• Using electric mixer, beat eggs in another large bowl until thick about 4 minutes.
• Gradually beat in oil, buttermilk, and vanilla.
• Add flour mixture and beat until just blended.
• Pour batter into prepared pan.
• Bake cake until tester inserted comes out clean, about 45 minutes.
• Cool cake in pan on rack 20 minutes.
• Invert onto platter; cool completely (Can be made one day ahead. Cover and let stand at room temperature).

Steps:

• Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.

Steps:

• Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth.
• Mix in enough remaining flour to make dough easy to handle and not sticky.
• Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up.
• Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down.
• Roll dough into 15x9 rectangle on lightly foured surface.
• Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins.
• Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.).
• Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together.
• With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap.
• Let rise again until double, about 40 minutes.
• Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter.
• While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite.

Steps:

• Combine milk, sugar, eggs, salt, butter, and cardamon in a large bowl.
• Dissolve yeast in 1 cup warm water (105 to 115 degrees) and stir in brown sugar.
• Add yeast mixture to milk mixture. Gradually add flour, using a dough hook on an electric mixer or wooden spoon. Add enough additional flour to form a soft dough.
• Place in greased bowl and let rise until doubled, about 45 minutes.
• Divide dough in half, rolling each half into an 18x12 inch rectangle.
• Filling:.
• Combine butter and cinnamon-sugar mixture. Spread half of the mixture over each dough piece. Sprinkle each half with 1 1/2 tsps. cinnamon.
• Starting at the long end, roll up dough and seal edges. Place on baking sheet, sealing edges to form a circle.
• With knife or scissors, cut diagonally 3/4 of the way through each roll at 1 inch intervals. Using your hands gently fan slices.
• Cover and let rise until doubled, about 30 minutes.
• Bake at 325 degrees for 20 minutes or until golden brown.
• Remove and place on wire rack. Cool.
• Glaze:.
• Combine powdered sugar, milk, and almond extract. Beat until smooth.
• Drizzle over cooled tea rings.
• Use candied cherries and Pecan halves to decorate the top.

Steps:

• For Bread:.
• In small saucepan, heat and stir milk and butter until warm and butter almost melts.
• Cool to lukewarm (105-115 degrees F).
• In large mixing bowl, dissolve yeast into 1/2 cup warm water.
• Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
• Use wooden spoon to stir in as much of remaining flour as possible.
• Turn dough out onto lightly floured surface.
• Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
• Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
• Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
• Punch dough down.
• Turn out onto lightly floured surface.
• Divide dough in half, cover and let rest for 10 minutes.
• In medium saucepan, bring 2 cups of water to boiling, remove from heat.
• Add cherries and let stand for 5 minutes.
• Drain, squeezing out excess water of cherries. Set aside.
• In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
• Cut 1/2 cup butter into mixture until crumbly and set aside.
• Roll half of dough into 15 x 9 rectangle.
• Sprinkle half of the cinnamon filling evenly over dough.
• Sprinkle with half of cherries.
• Roll up, jelly roll style, starting from long side.
• Seal seam.
• Grease two baking pans (cookie sheets).
• Place dough roll on one of prepared baking pans.
• Attach ends of dough to form a circle.
• Pinch to seal ends.
• Use sharp knife to cut slits at 1 inch intervals around ring.
• Cover, let dough rise again until double in size, about 30 minutes.
• Repeat with remaining dough, cinnamon mix, and cherries.
• Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
• Transfer to wire racks and cool completely.
• Drizzle with icing. . .
• For icing:.
• In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
• Stir in enough cream to make drizzling consistency.
• If desired, add red food color to icing.