Come for Tea: Guava-Cream Cheese Tea Rings

     "A party without cake is just a meeting", (Julia Child quote). Another committee meeting, but more than that. With good friends and neighbors the committee meeting was more like a small party. So we had a tea ring.
     I'd put off trying this recipe for over a year, it seemed more intimidating that it really was! Its from the Kansas Wheat Commission's Recipe booklet of 2016, a collection of bread recipes submitted to the 2015 National Festival of Breads. While these recipes didn't make it to the finals, they are easy-to-follow, trusted and tasty recipes. You can always expect an unusual twist on ingredients or preparation methods in the NFOB; contestants are looking for something to set their recipe apart. This tea ring uses guava paste as a filling.
     Guava paste was new to me. Of course I couldn't find it in our local store, so an on-line source was my supplier again. You really can get anything delivered in a box with a smile logo. Guava is a tropical fruit grown on a small tree in Mexico, Central America and northern South America. The package I have is a product of Dominican Republic. It is claimed to be the "Queen of Fruits", (pineapple is the "king"), and have many health benefits of vitamin C and potassium.
     This recipe wasn't as difficult as I'd expected. The preparation is much like cinnamon rolls. However, I was confused by the instructions to cut slits in the top layer of dough and then twist it. I ended up just cutting slits to let the rising action open the tea ring to expose the filling. This is where I got to use the 'lame' - a bread scoring knife with a handle and sharp blade. A lame often used for slashing risen country loaves of bread, such as baguettes, to allow the bread to expand fully to its proper shape as it bakes. You can also use a sharp knife.
     So, what do I do with the left over guava paste? Even after I used more than the 12-oz the recipe listed, I still had some left.  My package was 21 ounces, but 2/3 cup was more than half of this amount. I did spread the paste thickly over the cream cheese. Guava paste is very sweet and will pair nicely with crackers and cheese. It could be used as a jelly, or mixed with barbecue sauce for a sweet/tart flavor. Or, there are other recipes for cheesecakes and tarts.

This is my package of guava paste

GUAVA-CREAM CHEESE TEA RINGS

Ingredients:

¼ cup granulated sugar

¼ cup shortening

1 teaspoon salt

1 cup scalded milk (180° F) cooled to lukewarm (110°F-115°F)

1 (1/4 oz) package Red Star Active Dry Yeast

½ cup warm water (110° F - 115°F)

1 large egg, beaten

4 – 4 ½ cups King Arthur Unbleached Bread Flour

Guava Filling:

1 (8-oz) package cream cheese softened

¼ cup confectioners’ sugar

 1 ⅓ cups (12 oz) guava paste, divided

Icing (optional):

1 cup confectioners’ sugar

2-3 tablespoons milk

Directions:

1.     In bowl of a stand mixer fitted with paddle, stir together sugar, shortening, and salt. Add lukewarm milk.

2.     Whisk together yeast and water. Wait 5-10 minutes for it to foam (proof). Add to mixer bowl along with egg. Mix until well combined.

3.     Gradually add 4 cups flour, switch to dough hook. Add enough remaining flour to make a soft, workable dough. Knead 8-10 minutes. Place in greased bowl. Cover; let rise until doubled.

4.     For the filling: In a small bowl, combine cream cheese and confectioners’ sugar.

5.     Deflate the dough and place on a lightly floured surface. Divide in half; cover, let rest 5 minutes. Roll out half of the dough into a 14” x 9” rectangle. Spread on half of the cream cheese mixture.

6.     Heat ⅔ cup guava paste in microwave a few seconds until smooth. Spread over cream cheese

7.     Beginning with 14” edge, tightly roll dough into a log and pinch seam together to seal. Place seam-side down on parchment-lined cookie sheet. Form into an 8” circle pressing ends together. Using scissors or sharp knife, cut slits on top at 1” intervals, about ½” deep. Pick up top layer of dough on each slice and gently twist to reveal filling. Repeat with other half of dough.

8.     Cover; let rise until almost doubled. Near the end of the rise, preheat oven to 375°F. Bake 20-22 minutes or until golden. If needed, cover loosely with aluminum foil to prevent tea ring from overbrowning. A thermometer inserted in center should register 195°F. Remove from oven, and after 5 minutes, transfer to rack to cool.

9.     For icing: Whisk together the sugar and milk. Drizzle icing over tea rings.

dough spread with cream cheese and guava paste

dough formed into a ring and slashed with a lame