Swedish tea ring
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Swedish tea ring
  Swedish    Tea  
Last updated 6/12/2012 1:25:41 AM. Recipe ID 59747. Report a problem with this recipe.
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      Title: Swedish tea ring
 Categories: Breads
      Yield: 6 Servings
 
      2    Cakes compressed yeast
  1 1/2 c  Lukewarm water
      1    Egg, well beaten
  1 3/4 ts Salt
    1/4 c  Melted shortening
      6 tb Sugar
      5    To 5 1/4 cups flour
    1/2 c  Chopped nuts
 
  Soften yeast in water.  Add sugar, salt, shortening, and egg. Add
  flour slowly, beating thoroughly after each addition until dough is
  just stiff enough to knead. Turn onto lightly floured board and knead
  until smooth and elastic.  (This dough should be slightly softer than
  a bread dough.) Place in a bowl, cover with a warm, damp cloth, set
  in a warm place and allow to double in bulk. Work down lightly. Cover
  and allow to double in bulk the second time. Turn onto lightly
  floured board and roll in sheet 1 1/2 inches thick.  Spread with
  melted butter or butter substitute and sprinkle generously with sugar
  and cinnamon, and roll as a jelly roll. Pinch the edges together and
  join ends to form a ring. Place in an oiled pan or on an oiled baking
  sheet. Cut the dough with the scissors in 3-inch pieces, cutting 3/4
  through the ring. Turn each section so that it lies flat on the
  baking sheet. Sprinkle with sugar and chopped nuts. Cover with a
  warm, damp cloth and let rise until treble in bulk. Bake in hot oven
  (425 F) about 30 minutes.  If desired 1/2 cup raisins may be added to
  the dough. The Household Searchlight - 1941
 




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Recipe ID 59747 (Apr 03, 2005)

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