Christmas Tea Ring filled with Raspberry Cream Cheese Filling – the most beautiful Scandinavian-inspired recipe for holiday brunch!
INGREDIENTS
- 5 minute brioche dough:(for a quicker and easier version, 2 cans of crescent roll sheets pressed together will give you enough for one tea ring)
- 1 cup lukewarm water
- 1 packet dry active yeast (about 1 3/4 teaspoons)
- 1 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup honey
- 3/4 cup melted butter
- 4 1/2 cups flour (more for dusting)
- raspberry cream cheese filling:
- 8 ounces cream cheese (regular or light)
- 1 cup fresh raspberries
- 1/3 cup Wholesome! organic light brown sugar
- 1/4 cup chopped pecans (optional)
- glaze and toppings
- 1 cup Wholesome! organic powdered sugar
- 4 teaspoons milk
- additional raspberries, sliced almonds, pecans, or turbinado sugar for topping
INSTRUCTIONS
- For the dough: Mix the water, yeast, salt, eggs, honey, and butter together in a large bowl by hand. Stir in the flour by hand just until incorporated. It will be sticky but should come together in a very soft dough. Set aside in a warm place (I cover mine with a clean, warm, barely-wet kitchen towel) and let rise for about 2 hours. At this point it’s going to be too sticky to handle, so it needs to chill in the fridge for a while – I usually leave mine overnight.
- For the filling: Mix filling ingredients together until incorporated. The raspberries will break down and that’s perfect.
- Full instructions visit @pinchofyum
