Ingredients
1 tablespoon active dry yeast1-1/2 cups warm water (110° to 115°)1/4 cup sugar1/4 cup canola oil2 large egg whites, lightly beaten1-1/4 teaspoons salt5-1/2 to 6 cups all-purpose flour1/2 cup chopped walnuts1/2 cup chopped maraschino cherries, patted dry1/4 cup packed brown sugar1 teaspoon ground cinnamon2 tablespoons butter, meltedICING:1 cup confectioners’ sugar1 to 2 tablespoons fat-free milk
Preparation
In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.
Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over tea ring.
