Cherry Almond Tea Ring


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This beautiful bread is relatively uncomplicated and looks magnificent! A lovely addition to a brunch buffet.

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  • Filling:
  • 1/2 C. granulated sugar
  • 3 Tbs. cornstarch
  • 1 16 1/2 oz. can Bing or Royal Anne Cherries, drained, reserving juice
  • Tea Ring:
  • 1 (16 oz.) loaf frozen bread dough
  • 2 Tbs. butter or margarine
  • Glaze:
  • 1 C. sifted confectioners' sugar
  • 2 Tbs. milk
  • 1 tsp. almond extract
  • Topping:
  • 1/4 C. sliced almonds

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To make filling, combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Stretch and roll out thawed bread dough into a 15x9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough, with sealed edge down, on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35-45 minutes.

Bake 25 minutes at 375 degrees. If it browns too quickly, cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

To make glaze, mix all ingredients well.

Yield: 15 servings

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