Some people want the tea ring, so Im going to attempt to put it on here. Im not very techy, so it may not work, but here goes! Swedish Tea Ring (makes two tea rings) Mix together: 2 cups lukewarm milk (about 80°) ½ cup sugar 2 tsp. salt Crumble together 2 cakes compressed yeast (if using dry yeast, omit ½ cup milk, and soak 2 pkg. dry granular yeast in ½ cup lukewarm water for 5 minutes without stirring. Stir well before adding to mixture). Stir in: 2 eggs (room temperature) ½ cup soft shortening (or vegetable oil) 7 to 7 ½ cups sifted flour Add flour in 2 additions, i.e. 3 cups first, stirring well, then add the rest, using the amount necessary to make it easy to handle. When the dough becomes very thick, finish mixing by hand, and when it begins to leave the sides of the bowl, turn it out onto a lightly floured board to knead. Fold the dough over toward you, then press down away from you with the heel of your hand. Give dough quarter turn, repeat until it is smooth elastic and doesn’t stick to the board. Place in large greased (or oiled) bowl, turning once to bring greased side up. Cover with damp cloth or tight plastic wrap and let it rise in warm, draft free spot (80 to 85°) until double. (Tip: Heat a half cup of water in microwave, then set it in the corner of the microwave and put the bowl of dough in the turned-off microwave, close the door.) Let it rise until double, 1 to 1 ½ hours. Punch down by thrusting fist into dough, pull edges into center and turn completely over in the bowl. Cover and let rise again until almost double (30 to 45 min.) After second rising, divide dough in two equal amounts, round up, cover and let rest 15 minutes so dough is easy to handle. Roll each piece of dough into oblong approx. 9”x 18”. Spread with one stick of softened butter, sprinkle generously with about ½ cup sugar and 3 tbsp. cinnamon. (If you have a jar with a shaker top, you can use that by adding part of the sugar and then cinnamon alternately, then stir or shake it up to mix thoroughly. Shaking this mixture on the dough works much better than trying to sprinkle it on.) Sprinkle with chopped pecans and raisins (and/or dried cranberries or candied fruit). Roll up tightly, beginning at the wide side. Seal well by pinching edges of roll together. Place the sealed edge down in a ring on a greased baking sheet, or large pizza pan. Join ends of ring, and seal. With scissors or knife, make cuts 2/3 of the way through the ring at about 1” intervals. Turn each section on its side. Let rise uncovered until double in bulk (35 to 40 min). Bake at 350° until golden brown and completely baked through (20 to 25 min). While still warm, spread or drizzle with confectioners (powdered) sugar icing and decorate with nuts and cherries. Confectioners sugar icing (for one tea ring): 1 cup sifted confectioners sugar (I don’t sift-just use a hand mixer). 1-2 tbsp. warm water, milk or cream, using amount for desired thickness. ½ tsp. vanilla or lemon juice or extract
Posted on: Mon, 22 Dec 2014 23:35:59 +0000
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