Directions: |
Directions:Dissolve dry yeast in luke warm water. Mix together luke warm milk, 1 cup sugar, salt and add yeast to mixture. Stir in eggs, soft shortening and flour. Add flour in two additions, using the amount necessary to make it easy to handle. When the dough begins to leave the sides of the bowl, turn it out onto a lightly floured board to knead. Knead: fold dough over toward you. Then press down away from you with heel of hand. Give dough quarter turn, repeat until its smooth, elastic and doesn't stick to board. Place in greased bowl, turning once to bring greased side up. Cover with damp cloth and let rise in warm draft free spot (80 to 85 degrees) until double (1-1/2 to 2 hours). Press two fingers into dough. It will leave indentation when dough is doubled. Punch down: thrust fist into dough, pull edges into center and turn completely over in bowl. Let rise again, until almost double in bulk (30 to 45 minutes). Roll dough into oblong, 9x18 inches. Spread with soften butter and sprinkle with 1/2 cup sugar and cinnamon and raisins. Roll up tightly, beginning at wide side. Seal well by pinching edges of roll together. Place sealed edge down in ring on lightly greased baking sheet. Join ends if ring, seal. With scissors, make cuts 2/3 of the way through the ring at one inch intervals. Turn each section on its side. Let rise, and bake at 375 degrees for 25 to 30 minutes. Frost while warm and decorate with nuts and cherries.
Note:
To test for doneness........separate a roll slightly with fork to see if well baked. To cut warm yeast breads; use scissors or hot knife. For excellent eating and keeping quality, keep dough as soft as possible, almost sticky......just so you're able to handle it. |
This recipe for Swedish Tea Ring is from