Swedish Tea Ring
- 1/4 cup warm water Add to list
- 1 package dry yeast Add to list
- 3/4 cup lukewarm milk Add to list
- 1/4 cup sugar Add to list
- 1 teaspoon salt Add to list
- 1 egg Add to list
- 1 cup soft shortening Add to list
Combine water and yeast. Add milk, sugar, salt, egg and shortening. Mix. Stir in enough flour so that mixture handles easily. Knead until smooth. Place in a greased bowl, remove and turn over so that greased side of the dough is up. Cover with a towel. Let rise for approximately 1 1/2 hours until dough doubles in size. Punch it down and let rise again for 30 minutes. Roll out dough on floured board into a rectangle measuring about 16 x 9 inches and 1/4-inch thick.
Spread butter over entire surface of dough. Sprinkle with filling ingredients. Roll dough lengthwise. Form the dough into a circle on a greased cookie sheet, tucking one end into the other. Using kitchen shears or a sharp knife, slice 2/3 of the way into the ring at about 1-inch intervals around the outside. Turn each cut on its side, exposing the filling. Cover the towel and let rise for 30 to 40 minutes. Bake in preheated oven at 375°F for 25 to 30 minutes. Ice and serve while warm.
Icing: Sift a little powdered sugar in a bowl, add milk or cream to spreading consistency. Add flavoring and spread over ring.
Source: PCC Natural Markets Taste of Nations 1999 Cookbook