Excellent - Grandmother used to make this for us for breakfast (and let the dough rise on the radiator).
Dissolve yeast in warm water in lg bowl. Mix in milk, salt, sugar, egg and margarine. Add 2 cups flour and blend together until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface and knead until smooth and elastic (about 5 minutes), adding more of the flour as needed. Place in bowl that has been greased with margarine, then turn greased side up. Cover with damp cloth and let rise in warm place until doubled (about 1 1/2 - 2 hours). Punch dough down with floured fist and divide in half.
Roll half of the dough into a rectangle, 9” x 15”, on a lightly floured surface. Spread with margarine/butter, and sprinkle with brown sugar, cinnamon and raisins. Roll up tightly, beginning at long side. Pinch edge of dough into roll to seal well and stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1” intervals. Turn each section on its side. Repeat above with remaining half of the dough. Let rise until double, about 40 minutes.
Heat oven to 375 degrees. Bake until golden brown, 25-30 minutes. (If tea ring browns too quickly, cover loosely with aluminum foil.) Let cool, then drizzle on glaze (below) and decorate with pecans and cherries.
To make Glaze: Mix powdered sugar, milk, and vanilla until glaze is smooth an of desired consistency.
Yield: 2 rings