Swedish Tea Ring

Swedish Tea Ring

Submitted by Maureen M.
Colorado Springs, CO
 

1 pkg. active dry yeast
1/2 c. warm water
1/2 c. lukewarm milk, scalded then cooled
1/3 c. sugar
1/3 c. margarine or butter, softened
1 tsp. salt
1 egg
3-1/2 to 4 c. all purpose flour

Cinnamon-Raisin Filling:
2 Tbsp. margarine or butter, softened
1/2 c. brown sugar, packed
2 tsp. ground cinnamon
1/2 c. raisins

Glaze:
1 c. powdered sugar
1 Tbsp. milk
1/2 tsp. vanilla
Butter, softened

In a large bowl, dissolve the yeast in warm water. Stir in the milk, sugar, butter, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured surface; knead until smooth and elastic (about 5 minutes). Place in a greased bowl; turn the greased side up. Cover; let rise in a warm place until double (takes about 1-1/2 hours). Dough is ready if an indentation remains when touched. Punch down the dough.
Roll 1/2 of the Sweet Roll Dough into a rectangle—15x9 inches—on a lightly floured surface (I use all the dough). Spread with the filling. Roll up tightly, beginning at the 15-inch side. Pinch the edge of the dough into the roll to seal it well. Stretch the roll to make it even. With the sealed edge down, shape it into a ring on the lightly greased cookie sheet. Pinch the ends together. With a scissors, make cuts 2/3 of the way through the ring at 1-inch intervals. Turn each section on its side.
Let rise until double (takes about 40 minutes).

Cinnamon-Raisin Filling:
Spread the margarine over the dough rectangle; sprinkle with brown sugar, cinnamon, and raisins. Heat the oven to 375° F. Bake the ring until golden brown (25 to 30 minutes). If the tea ring browns too quickly, cover loosely with aluminum foil. Spread the ring with the glaze (see below) and, if desired, decorate with nuts or cherries while warm.

Glaze:
Mix the powdered sugar, milk and vanilla until the glaze is smooth and of desired consistency. I add a little softened butter too—sooo creamy!

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