Swedish Tea Ring

Swedish Tea Ring Recipe

INGREDIENTS:

Filling:

METHOD:

First melt the 1/4 cup butter in milk in a small saucepan with the white sugar. Allow to cool.

**Add ingredients to bread maker in the listed order, starting with the cooled milk/butter mixture and eggs. Follow this with the dry ingredients, adding the yeast last.

Select dough cycle for large white loaf and allow cycle to complete.

**If making by hand, combine yeast with a little sugar and the warm water and allow to bubble for a while.

Combine remaining dry ingredients and make a mound with a depression in the middle in which to add the wet ingredients including the eggs and the yeast mixture.

Combine and knead well until smooth.

Allow to rise for about two hours and then punch down. Take risen dough and punch down and knead.

Divide dough into two halves.

Roll each out into a rectangle approximately 9 " x 12" (22cm x 30 cm) on a lightly floured board.

Brush dough with melted butter and sprinkle evenly with brown sugar and cinnamon.

Scatter the raisins and chopped walnuts before rolling along the longest side of the dough.

Place each roll on a greased baking sheet, seam side down and form into a circle, bringing the ends together and pinching to join.

Using a sharp knife, cut 2/3 of the way in from the outer edge at 1" (2.5 cm) intervals.

Carefully turn each section to expose the filling.

Allow to rise, covered for another 60 - 90 minutes and then bake at 350°F or 180°C for 25 - 30 minutes.

Brush with melted butter after removing from the oven.

Decorate with sugar icing:

• 1 cup (125 gm) icing sugar
• 2 tbsp (30 ml) milk

Combine ingredients in a small bowl until smooth.

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