1 package (1/4 oz) active dry yeast
1/4 cup warm water (110-115°)
1 1/2 cup all-purpose four
1/4 cup sugar
1/4 cup col butter, cubed
1 cup heavy whipping cream, warm (110-115°)
1/4 cup evaporated milk, warm (110-115°)
3 egg yolks
2 cups finely chopped peeled apples
1/2 cup raisins
1/4 cup cinnamon-sugar
2 cups confectioner’s sugar
1 teaspoon vanilla extract
2-3 tablespoons 2% milk
In a small bowl, dissolve the yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut the butter until crumbly. Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough. Cover and refrigerate overnight.
In a small bowl, combinet he filling ingredients. Punch down dough; divide in half. On a lightly floured surface, roll out one portion into a 13×7” rectangle. Sprinkle with half of filling.
Roll up jelly-roll style, starting with a long side. Pinch ends to seal. Place seam side down on a greased baking sheet, pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise in a warm place, about 45 minutes.
Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the confectioners’ sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm tea rings.
Prep time: 20 minutes + chilling
Bake time: 25 min + cooling
Yield: 2 rings (6 slices each)