Ingredients
Method
Preparation
- Combine the water, yeast, salt, eggs, honey, and melted butter in a large bowl, mixing by hand until blended.
- Add the flour and stir by hand just until a very soft, sticky dough forms.
- Cover the dough and place it in a warm area to rise for about 2 hours.
- Transfer the risen dough to the refrigerator to chill before handling.
Filling
- Mix the cream cheese, raspberries, and brown sugar together until combined and the raspberries have broken down.
Assembly
- Divide the dough into two portions and coat the outside of each portion with flour to make handling easier.
- Roll or press each portion on a well-floured surface into a large rectangle about 1/4 inch thick.
- Spread half of the cream cheese mixture over each dough rectangle in a thin layer close to the edges.
- Roll each piece of dough from the longer side into a long log-shaped roll.
- Gently extend each log, trim uneven ends with a wet knife, and join the ends to form circles on a baking sheet with the seam side down.
- Place the assembled rings in the freezer for about 30 minutes to help them hold their shape.
Baking
- Preheat the oven to 375°F (190°C).
- Remove the chilled dough and cut 1-inch sections around each ring, leaving the pieces attached, then fan out and flatten the sections gently.
- Brush the rings with one whisked egg yolk mixed with 1 teaspoon milk, if using.
- Bake for 20 minutes or longer until the top is golden brown and the centers are just barely cooked through.
Glaze and Topping
- Whisk the powdered sugar and milk together to make the glaze.
- Drizzle the glaze over the warm tea ring and finish with raspberries, sliced almonds, pecans, or turbinado sugar as desired.
Serving
- Serve the tea ring warm or store it in the refrigerator.
Notes
The dough is intentionally soft and sticky after mixing; chilling it makes the filled ring easier to shape.