Christmas Tea Ring

For the dough:
In small bowl, dissolve yeast in lukewarm water. Set aside.

In a large bowl, dissolve sugar and shortening in the boiling water. Allow it to cool. After it has cooled, add the cold water, eggs, salt, and the yeast-water mixture. Stir together. Add 4 cups of the all-purpose flour and beat with an electric mixer until smooth. Add the remaining flour and stir together with a spoon.

Place dough in a large greased bowl and place it in the refrigerator for at least 2 hours before using. (I use the same bowl, just wipe it out and grease it). This dough may be stored in the refrigerator for up to 2 weeks.

Divide dough into 2 equal parts. Place the other half back into refrigerator. Roll out the dough on a lightly floured surface into a 9”x15” rectangle.

For the filling:
Spread the butter over the surface of the dough. On top of the butter, sprinkle sugar, brown sugar, and cinnamon. If using, sprinkle the raisins, walnuts, cranberries and/or pomegranates over the butter, leaving a 1 inch border around the edges.

From a long side, roll it into a roll, as if you are making cinnamon rolls. Pinch the edge all the way across so that it won’t unroll. Place the pinched edge underneath to hide it. Transfer onto a greased cookie sheet. Bring the ends together (pinch them together) and make a uniform ring.

From the outside cutting inward make cuts with scissors, 2/3 into the wreath, 1 “ apart all the way around. Take each section and twist ¼ turn, laying each section on its side. Use this technique all the way around, in a clockwise direction.

Let it rise for 1-2 hours. Preheat the oven to 350 F towards the end of the rising time.

Bake at 350 F for approximately 25-30 minutes, until golden brown. Let it cool on a rack.

For the icing:
While baking, make the icing by mixing together melted butter, confectioners’ sugar, milk, and vanilla.

When the ring is cooled, drizzle with vanilla icing. Garnish with green and red maraschino cherries and English walnut halves.