Sour Cream Pecan Tea Ring

Pat Duran

By
@kitchenChatter

I don't remember where I got this recipe- I just know that I have had and used it for a long time. I probably got it from a reader of the recipe column 45 years ago so....many recipes so many boxes--Ei yei yei!


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Comments:

Serves:

Makes 2 tea rings

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1/2 c
butter, melted
1 c
dairy sour cream
1/2 c
granulated sugar
1 1/2 tsp
salt
2 pkg
active dry yeast
3/4 c
warm water
1 large
egg
5 1/2-6 1/ c
all purpose flour

FILLING:

1/2 c
melted butter or more
1 c
chopped pecans
1/2 c
light brown sugar, packed
1 tsp
cinnamon

Directions Step-By-Step

1
Combine melted butter, sour cream, sugar and salt. Dissolve yeast in warm water.
Add sour cream mixture, egg and 3 cups of flour; beat until smooth.
Add more flour to make a stiff dough. On a floured board knead 8 to 10 minutes. Place in a greased bowl; turn to grease all around. Cover; let rise until doubled. Punch down dough. Cover; let rest 15 minutes. Roll into two 9x16 -inch rectangles. Brush with melted butter.
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Combine pecans, brown sugar and cinnamon. Sprinkle on top of dough (if desired raisins can be sprinkled on now).
Roll up each rectangle starting with the 16-inch side
Form into a circle on a greased baking sheet. Seal seams. Cut slits 2/3 through rings at 1 1/2 intervals, turn sections on sides.
Cover; let rise until doubled, about 1 hour. Bake at 375^ about 25 minutes or until golden brown.
Makes 2 rings. Remove from oven and cool.
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Note:
I have used walnuts or almonds instead of pecans. I have added coconut, sometimes peanut butter and honey, orange peel and raisins, etc....
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Frost with powdered sugar icing.

About this Recipe

Main Ingredient: Flour
Regional Style: Hungarian