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Poppyseed Tea Ring

These are the ingredients I use to make a poppyseed tea ring. I didn't include detailed directions on how to make the dough by hand since I just place all of the ingredients in a breadmaker and come back an hour and a half later to dought that's ready to use. (If you want the steps to mixing the dough, email me). Instead, Ron and I wanted to show the steps needed to create the braided look of the tea ring. It makes so much more sense to just see each step instead of trying to listen to me describe it, so for Dad, Grampa Theis, Stephie, and anyone else who might be interested...here it is!

    Dough
  • 2/3 c. warm water
  • 6 t. butter
  • 3 c. flour
  • 1 egg
  • 1/3 c. sugar
  • 1T 1 t. t. yeast
    Filling
  • 1 11 oz. can poppyseed pie filling
  • 2 T. sugar
  • 1 T. orange zest
  • 1 T. orange juice
    Glaze
  • c. powdered sugar
  • 1 T. hot water
Melt butter in water. Layer ingredients in breadmaker. Start the machine on the dough cycle.
Zest an orange, and then squeeze 1 tablespoon of juice from the orange. Mix the zest and juice with sugar in a bowl. Add the poppyseed pie filling and mix thoroughly. [If you don't have an orange, use a lemon. It has a slightly different--though also good--taste.]
Once the dough has finished rising, dust your work surface with flour, plop down the dough and begin rolling...

Rolling out the dough Spreading the filling

Roll the dough into a rectangle 22" wide and 11" high.

Spread the orange-poppyseed filling mixture on the dough.
The dough with the filling Rolling up the dough

This is what your dough should look like once you have finished spreading the filling.

Next, beginning with the edge closest to you, roll the dough up like a jellyroll.
Cutting the roll into two Splitting the roll

Cut the roll in half so that you end up with two shorter rolls. Each of these will become one tea ring. Set one length to the side.

Slice the roll down its length, and then turn the halves so that the cut edges face the ceiling. (This will make the twisting easier.)
Twisting the halves Completed twist

Begin twisting the halves together by laying one length over the other.

Continue twisting the entire length of the halves. Try to keep the cut edges facing upwards.
Forming the ring The completed ring

Bring the two ends together to form a ring. Tuck the ends under the braided portions.

Transfer the completed ring to a greased cookie sheet. Repeat with second tea ring.
The baked rings Drizzling the glaze

Bake at 350 for 20-25 minutes.

Mix together cup powdered sugar and 1 tablespoon hot water and drizzle over tea rings.