Directions: |
Directions:Soak the yeast in the water for 5 minutes, without stirring. After 5 minutes, stir the yeast mixture until the yeast is dissolved. To the yeast mixture add milk, sugar, salt and cardamom. Add: 2 eggs, 1/2 cup softened shortening and 7 to 7 1/2 cups sifted flour. Mix in the flour, first with spoon, then with hand. 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 the heel of your hand. Give dough quarter turn, repeat until it is 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 until double (1 1/2 to 2 hours). 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 34 minutes)
After second rising, divide dough for the desired rolls or coffee cake. Round up, cover and let rest 15 minutes so dough will be easy to handle.
To shape dough for the Swedish Tea Ring: Roll dough into an obling 9"x18". Spread with 2 tbsp softened butter and sprinkle with 1/2 cup sugar and 1 tsp cinnamon. You may also add chopped walnuts nd raisins. Roll up tightly beginning at the wide side, seal well by pinching edges of roll together. Place sealed edge down, forming a ring on lightly greased baking sheet. Join ends of ring, seal. With scissors, make cuts 2/3 of the way through the ring at 1" intervals. Turn each section on its side. Let rise and bake at 375 degree for 25 to 30 minutes.
To make a Christmas Bread with jam or jelly, roll out dough as directed above. Cover with apricot or raspberry jam. Cut dough on each side and braid over the jam. Bake as above. When cool, frost with a glace of powdered sugar and milk or water with a little vanilla extract. Decorate with nuts and cherries. Serve warm. |
This recipe for Swedish Tea Rings is from