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Swedish Tea Cake Recipe

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This recipe for Swedish Tea Cake, by , is from The powers Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Anne Marie Powers
Added: Saturday, September 26, 2009


Swedish Tea Cake


4 – 4 ½ C All purpose flour
1 pkg. Yeast
1 C Milk
1/3 C Sugar
1/3 C Butter or margarine or shortening (Crisco)
2 Eggs

Note: This recipe can be used for dinner rolls or any other kind of rolls. Use your imagination.


1. In a large bowl, combine 2 C flour and the yeast. Heat milk, sugar, butter and salt just until warm (115-120F), stir constantly. Add to flour mixture, add eggs. Beat at low speed for ½ minute then beat at high-speed for 3 minutes. Stir in as much of the remaining flour as you can mix in with a spoon. On floured surface, knead in enough of the remaining flour to make moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
2. If to make rolls prepare as follows: shape into a ball and place in a greased bowl, turn once, so that the ball is greased. Cover and let rise in warm place until double the size, about 1 hour. Punch down and divide in half. Cover and let rest 10 minutes. Shape and bake as whatever recipe you choose.
3. If for Swedish teacake continue here: Prepare filling of your choice, there are a few listed on the next page. You can split dough in two for two smaller ones or make one large one. Roll dough on lightly floured surface into 12 X 18-inch rectangle. Sprinkle with filling then sprinkle with a little water if the filling is a dry one. Roll dough tightly up from the widest side so that the roll is approximately 18 inches long. Seal all edges of dough so that filling doesn’t leak out. Form on a round pizza pan or something similar. Seal to make a complete circle. Make cuts with scissors 1 inch apart all the way around the dough. Cut most of the way into the dough with each cut. Then lay each piece slightly on it’s side to make shape. Do this with the whole circle. Cover and let rise in warm place for 1 hour or double in size. Bake in preheated oven at 325-350F until golden brown. Approximately 30 to 40 minutes. Allow to cool 10 minutes and drizzle with confectionery topping. (1 C powdered sugar and 2-3 T milk).
Fillings for Coffee cakes

Apple Filling:

2-3 C Chopped apples
1 C Sugar
½ C Cornstarch
Cinnamon to taste
1 T Lemon peel
2 T Lemon juice
½ C Chopped nuts, optional

Preparation: Mix together in a pan and cook on medium heat until thickened. Cool slightly before using.

Date or Fig Filling:

¼ C Butter or margarine
1/3 C Brown sugar
¾ C Chopped dates or figs
¼ C Almond paste (optional)
½ t Cinnamon

Preparation: Melt and simmer butter and brown sugar about 2 minutes. Remove from heat and stir in remaining ingredients. Cool slightly before using.

Cream Cheese Filling:

1 pkg. Cream cheese (8 oz.) softened
1/3 C Sugar
1 t Lemon or orange peel
2 t Lemon juice
1 Egg yolk
2 – 3 T Flour

Preparation: Beat all ingredients until well mixed.




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