Swedish Tea Ring

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Swedish Tea Ring Ingredients

1 Recipe dough from "Buttery	ICING
FILLING	1 c Powdered sugar
2 tb Butter, softened	1/2 ts Almond extract
3/4 c Brown sugar	1/2 ts Vanilla extract
2 ts Cinnamon (approx.)	1/2 ts Butter, softened or melted
3/4 c Ground nuts (I use walnuts)	1 ts Milk, added a bit at a time

Instructions for Swedish Tea Ring

Make same dough as Buttery Dinner Rolls, through first rise. On a lightly floured surface, roll and stretch the dough out to a 13 by 20 inch rectangle. Spread butter over dough, using a knife and/or a stiff basting brush. Sprinkle with cinnamon FIRST, then brown sugar and nuts. Try to spread filling right to the short ends. Beginning at the long side, roll up jelly-roll style as many turns as possible. Pinch the long edge of the dough into the roll. Shape into a circular ring on a greased pizza pan or cookie sheet. If filling doesnt come right to the end of the roll, consider snipping off a bit of the end with a pair of scissors. Join the ends of the roll, using a bit of water. With scissors, make cuts along the outside edge 1/2 to 3/4 way through the ring at 1 to 1-1/2 inch intervals. Turn each section on its side (at a slant). Can be covered and refrigerated at this point to hold. Cover and let rise until doubled, 30 minutes or more. Preheat oven to 375 F. When ring goes in the oven, turn down to 350 F. Bake 20 to 30 minutes at 350 F. Mix icing until smooth and the consistency of heavy cream. Drizzle on the hot Tea Ring with a teaspoon. Note: Can cut red and/or green maraschino cherries in half and place one half on each section of the ring -- a nice Christmas touch. Posted to Digest bread-bakers.v096.n052 Date: Wed, 30 Oct 1996 12:37:00 -0500 From: bob.stedfeld@pcohio.com (Bob Stedfeld)

Main Ingredient: TeaCuisine: Uncategorized

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