Sour Cream Pecan Tea Ring

Pat Duran


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!

pinch tips: How to Measure Ingredients



Makes 2 tea rings


25 Min


25 Min




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


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

Directions Step-By-Step

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.
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.
I have used walnuts or almonds instead of pecans. I have added coconut, sometimes peanut butter and honey, orange peel and raisins, etc....
Frost with powdered sugar icing.

About this Recipe

Main Ingredient: Flour
Regional Style: Hungarian