See Also: Date Tea Ring(recipes)
Archer' s Ring, Thumb Ring - Archery(gambling)
Ring a ring o' roses(dictionary)
date(1)(dictionary)
up-to-date(dictionary)
Value date(money)
out-of-date(dictionary)
due date(dictionary)
Due date(money)
Due date(health)

Date Tea Ring (recipes)




Yield: Makes 1 coffe cake



Ingredients:



Basic Sweet Dough (recipe follows)

1package (8 ounces) chopped, pitted dates

1/3cup water

1/2cup chopped nuts

1/4cup butter, softened

Vegetable oil

Sugar Icing (recipe follows)









Preparation:





1.Prepare Basic Sweet Dough as directed through first rising.2.While dough is rising, combine dates and water in a small saucepan. Cook over medium heat, stirring frequently, until most of the water is absorbed, about 2 minutes. Remove from heat. Stir in nuts. Cool.3.Punch down dough. Roll out dough on lightly floured surface into a 15X9-inch rectangle. Spread butter over dough. Spread date mixture over butter. Roll up dough jelly-roll fashion, starting on 15-inch side. Pinch seam to seal. Arrange in circle on large greased cookie sheet. Pinch ends of dough together to seal. With scissors, cut 2/3 of the way through ring at 1-inch intervals, leaving center of the ring intact. Gently lay each section on its side, cut side up, to show date filling.4.Brush with oil. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, about 1 hour.5.Heat oven to 350°F. Prepare Sugar Icing. Uncover dough and bake until evenly browned, 45 to 50 minutes. Remove from cookie sheet to wire rack. Spread with Sugar Icing. Cool.







Basic Sweet Dough

Yield: Makes 1 loaf, coffeecake, or 18 rolls



Ingredients:



1/2to 3/4 cup warm water (105° to 115°F)

3tablespoons sugar

1package (1/4 ounce) active dry yeast

2-3/4cups all-purpose flour

2tablespoons nonfat dry milk powder

2tablespoons butter or margarine, cut into 2 pieces

1teaspoon salt

1large egg, beaten

Vegetable oil or melted butter









Preparation:





1.Combine 1/4 cup of the water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes.2.Fit processor with steel blade. Measure flour, dry milk, butter, remaining 2 tablespoons sugar and salt into work bowl. Process until mixed, about 15 seconds. Add yeast mixture and egg; process until blended, about 10 seconds.3.Turn on processor and very slowly drizzle just enough remaining water through feed tube so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes.4.Turn on processor and gradually drizzle in enough remaining water to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times.5.Turn dough onto lightly floured surface. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place (85°F) until doubled, 1 to 1-1/2 hours.6.Punch down dough. Shape into rolls, loaf or coffeecake, as desired. Place in greased pan or on greased cookie sheet. Brush with oil. Let stand in warm place until doubled, 45 to 60 minutes.7.Heat oven to 375°F. Bake until golden, 15 to 20 minutes for rolls, 20 to 30 minutes for loaf or coffee cake. Remove immediately from pan or cookie sheet to wire rack. Brush crust with oil, if desired. Cool. Frost or decorate as desired.







Refrigerator Sweet Dough:

Prepare dough as directed for Basic Sweet Dough through first rising. Shape as desired and place in greased pan. Cover tightly and refrigerate 4 to 24 hours. Uncover and let stand at room temperature 20 minutes before baking. Bake as directed for Basic Sweet Dough.



Sugar Icing



Ingredients:



1tablespoon butter, softened

1cup powdered sugar

2to 3 tablespoons milk









Preparation:





1.Mix butter, sugar and enough milk to make a smooth mixture thick enough to spread.