Making the Dough

1. Dissolve the yeast in lukewarm water.

2. Scald the milk, then add shortening, sugar and salt to the scalded milk.

3. Place scalded milk mixture in a large bowl and cool slightly.

4. Add the dissolved yeast to the scalded milk mixture when it has cooled to lukewarm.

5. Add half the flour and beat well. Let rise until light and bubbly.

6. Beat the egg and add to the mixture, mixing well; add the rest of the flour.

7. Let dough rise until double in bulk, approximately an hour.

Adding the Filling

1. Turn out dough onto floured surface and divide into two sections; place one section back into bowl.

2. Roll dough into an oblong or rectangular shape.

3. Spread half the melted butter onto dough; add half the brown sugar, cinnamon, raisins and nuts.

4. Roll up dough like a jelly roll and place seam side down onto a greased baking sheet.

5. Form into the shape of a ring after it's on the greased baking sheet; pinch ends together.

6. Cut the roll every 2 to 3 inches, about halfway through in depth. Use clean kitchen shears.

7. Turn each cut section onto its side; the cut pieces will fan out from the roll while still being attached.

8. Do the same for the other piece of dough. Cover and let rise for approximately 45 to 60 minutes.

9. Bake in a pre-heated 375-degree oven for about 30 minutes.

Finishing Touches

1. Make a thin icing by combining the 3 tablespoons of milk with 1 cup of confectioner's sugar.

2. Remove the tea ring to a platter while still hot

3. Drizzle the thin icing over tea ring while it is still hot.