Swedish Tea Ring

Swedish Tea Ring

Bread Mixture

1 C Lukewarm Milk

1/2 C Sugar

1 tsp Salt

2 Pkgs Active Dry Yeast

2 Eggs

1/2 C Soft Crisco

41/2 to 5 Cups of Flour

Mix milk, sugar and yeast. Let sit to proof. Add Crisco, eggs and salt. Mix together until well blended. Start adding flour 1/2 c at a time until mixed. Knead until smooth dough is formed. Place in greased bowl to rise for 2 hours. Cover with damp cloth.

Filling mixture

1/3 C soft butter

2/3 C Brown Sugar

1 T Cinnamon

2/3 C chopped raisons or chopped dates

3/4 C chopped nuts of choice

Icing Mixture

3/4 C Powered Sugar

dash of salt

1 t vanilla

A little milk just to make a thin glaze.

Divide dough into 2 equal portions. Roll each piece into 2 oblong shapes 1/2 in. thick. Spread with nut filling and roll jelly roll style. Shape each roll onto a ring, seal along edge. With scissors snip almost to center 1/2 inch apart. Pull sections apart and twist slightly. Cover and let rise until double in size. Bake at 350 degree oven for 25 minutes. Let cool somewhat and then glaze. Enjoy with a great cuppa!

This recipe is very old from my Aunt Esther!

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