Christmas Tea Ring with Raspberry Cream Cheese Filling
Total Time
50 minutes
Prep Time
30 mins
Cook Time
20 mins
Rating
5 out of 5 stars
(11)
Ingredients
2 tea rings
- 1 cup lukewarm water
- 1 packet dry active yeast (about 1 3/4 teaspoons)
- 1 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup honey
- 3/4 cup melted butter
- 4 1/2 cups flour (more for dusting)
- 8 ounces cream cheese (regular or light)
- 1 cup fresh raspberries
- 1/3 cup Wholesome! organic light brown sugar
- 1/4 cup chopped pecans (optional)
- 1 cup Wholesome! organic powdered sugar
- 4 teaspoons milk
- additional raspberries, sliced almonds, pecans, or turbinado sugar for topping
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Preparation
Step 1
For the dough: Mix the water, yeast, salt, eggs, honey, and butter together in a large bowl by hand. Stir in the flour by hand just until incorporated. It will be sticky but should come together in a very soft dough. Set aside in a warm place and let rise for about 2 hours. Chill in the fridge overnight.
Step 2
For the filling: Mix filling ingredients together until incorporated. The raspberries will break down and that’s perfect.
Step 3
Assembly Step 1: Split the dough in half and generously flour the outside of each half. Roll or press on a well-floured surface to form a big rectangle about 1/4 inch thick. Cut the dough from the edges to create straight edges.
Step 4
Assembly Step 2: For each tea ring, spread a thin layer of the cream cheese mixture onto the dough. Starting at the longer side, roll the dough up gently to form a long log-shaped roll.
Step 5
Assembly Step 3: Pull the log gently to make it a little longer and thinner. Cut the uneven ends off and transfer to a baking sheet. Form into a circle, seam side down, pinching the cut ends together to secure the circle. Chill in the freezer for 30 minutes.
Step 6
Assembly Step 4: Preheat the oven to 375 degrees. Remove the chilled dough and cut 1-inch sections around the circle, not all the way through. Fan out each section and push it flat.
Step 7
Baking: Brush with one whisked egg yolk + 1 teaspoon milk. Bake for 20 minutes or longer until the top is golden brown and the inside is just barely cooked through.
Step 8
Topping: Whisk the powdered sugar and the milk together. Drizzle over the still-warm tea ring. Sprinkle with almonds, raspberries, or anything else you like. Serve immediately or store in the fridge.
Step 9
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Chef's notes
For a quicker and easier version, use 2 cans of crescent roll sheets pressed together for one tea ring.
You can change up the filling – maybe even go with a cinnamon sugar situation.
The dough might be sticky after rising and will need to chill in the fridge.
