1 recipe sweet dough
1/4 c. butter, melted
1 1/2 c. chopped apples
1 c. sugar
1/2 c. chopped pecans
2 tsp. cinnamon
1/2 c. raisins
Powdered sugar glaze

SWEET DOUGH:

3/4 c. milk
1/2 c. sugar
2 tsp. salt
1/2 c. butter
1/2 c. warm water
2 pkgs. yeast
1 egg
4 c. unsifted flour

Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Measure warm water into large bowl. Sprinkle or crumble in yeast; stir until dissolved. Stir in lukewarm milk mixture, egg, and 1/2 of the flour. Beat until smooth.

Stir in remaining flour to make a stiff batter. Cover tightly and refrigerate dough at least 2 hours. Dough may be kept in refrigerator 3 days. Divide in half. Makes 2 tea rings.

For each tea ring, roll dough into a rectangle. Spread with butter. Cover with sugar, cinnamon, apples, nuts, and raisins. Roll dough beginning at long end. Bring ends together to form a circle.

Place ring on a greased cookie sheet with seam down. Make slits approximately every 2 inches, 2/3 of the way through the roll. Cover tea ring and allow to rise 1 to 1 1/2 hours. Bake at 400 degrees for 1 hour. While still warm, drizzle powdered sugar glaze over rings.