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Apple Prune Tea Ring


Apple Prune Tea Ring

Apple Prune Tea Ring

Photo © Elizabeth Yetter

This apple prune tea ring is an adaptable sweet bread that can be served for breakfast, brunch, or dessert. While the tea ring is easy to make, be sure to follow the instructions and the order of ingredients.

Yield: 1 large tea ring.

Prep Time: 2 hours

Cook Time: 25 minutes

Total Time: 2 hours, 25 minutes


  • 2-1/4 tsp or 1 pkg (1/4 oz.) active dry yeast
  • 1/4 cup warm water, 95 to 110 degrees F
  • 3/4 cup milk, room temperature
  • 1/4 cup sugar
  • 1 tsp salt
  • 1 med. egg
  • 1/4 cup shortening
  • 3-1/4 cups all-purpose flour, about
  • 2 tbsp butter, soft
  • 2 med. tart apples (such as Granny Smith), peeled, cored, and cut into thin slices
  • 1 cup dried pitted prunes, chopped
  • 3/4 cup chopped hazelnuts (optional)
  • 1/2 cup brown sugar, packed
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
  • 1/2 cup confectioner’s sugar
  • water


  1. In large bowl, add yeast and water. Stir until yeast is dissolved. Stir in milk, sugar, salt, and egg. Add shortening and one cup flour. Mix well. Add enough flour to make a soft dough that can be kneaded by hand. You will use about 3 and 1/4 cups flour. If you need more flour, knead in a tablespoon at a time. Turn dough out onto board and knead for 5 minutes. Grease a clean bowl. Put dough in bowl and turn over so that the dough top is lightly greased. Cover and let rise in warm, draft-free place for an hour. Punch down dough and turn out onto lightly floured board. Roll dough out into a rectangle, approximately 9 by 18 inches. Spread soft butter on rectangle dough top.

  2. In medium bowl, mix together the chopped prunes, apple, hazelnuts, brown sugar, lemon juice, and cinnamon. Spread prune-apple mixture on dough rectangle. Roll dough up like a jellyroll. Pinch seam closed. Bring ends together to form a circle and pinch closed. Place ring on lightly greased baking sheet. Cut deep slashes into ring. Cover bread ring with clean kitchen towel and let rise in warm place for about 30 minutes.

  3. Bake tea ring at 375 degrees F for 25 minutes or until bread casing is golden. In small bowl, mix together confectioner’s sugar with enough water to make a thin icing. Drizzle icing on bread while it is warm. Let bread cool and icing set before wrapping.
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