Christmas morning breakfast

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INGREDIENTS

Tea Ring

• 1 cup milk
• ½ cup sugar
• 2 tsp salt
• ¼ cup butter
• ½ cup warm water (not hot!)
• 2 packages yeast
• 2 eggs beaten
• 5 to 5-1/2 cups unsifted flour

Topping:

• ¾ cup sugar
• Melted butter
• 2 Tablespoons cinnamon
• ⅓ cup raisins or nuts

Frosting:

• Powdered sugar and milk
• Red cherries

INSTRUCTIONS

1. Scald milk. Stir in sugar, salt and butter until melted. Cool to lukewarm (tip: be patient and make sure to cool it or you’ll kill the yeast and/or cook the eggs, neither are good).
2. Put water in a large bowl, sprinkle yeast on top. Add milk and mix.
3. Beat 2 eggs and mix in.
4. Add 2 cups of flour.
5. Beat until smooth. Stir in remaining flour one cup at a time.
6. When it begins to form a ball, put it onto a floured surface and knead for 10 minutes.
7. Place in a greased bowl, turn over once like so.
8. Cover with a wet towel. Rest 1-1/2 hours until doubled in size.
9. Punch down and roll into a 14″ x 18″ rectangle and brush with melted butter.
10. Mix sugar and cinnamon and sprinkle. Add nuts or raisins (optional).
11. Roll up from one end, bend into a circle and tuck ends together best you can.
12. Snip every inch ⅔ the way and twist open.
13. Lay a towel on top and allow to double in size. We usually let it go overnight but if you live in a warmer climate that may be too long.
14. Bake 25-30 minutes in a 350 degree oven. Make frosting and top with cherries

source https://5minutesrecipesusa.blogspot.com/2018/10/christmas-morning-breakfast.html

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