Directions: |
Directions:1) Dissolve yeast in warm water in large bowl. Stir in milk, sugar, shortening, salt, egg, and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface knead until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover, let rise in warm place until double, about 1½ hours. (Dough is ready if an indentation remains when touched) Punch down dough.
2) Roll ½ of the sweet roll dough into a rectangle, 15x9-inches on a lightly floured surface. Spread with one of the fillings below. Rollup tightly, beginning at 15-inch side. pinch edge of dough into roll to seal well. Stretch roll to make even. With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together. With scissors, make cuts ⅔ of the way through ring at 1-inch intervals. Turn each section on its side. Let rise until double, about 40 minutes.
FILINGS:
Apricot Cherry: Mix ½ cup finely cut-up dried apricots and ½ cup finely chopped cherries, drained on paper towels.
Cinnamon-Raisin: 2 tbsp. butter softened, ½ cup packed brown sugar, 2 tsp ground cinnamon, ½ cup raisins. Spread butter over rectangle. Sprinkle with brown sugar, cinnamon, and raisins.
Date: 1 cup cut-up dates, ¼ cup sugar, ⅓ cup water, ⅓ coarsely chopped nuts. Cook dates, sugar and water over medium heat stirring constantly, until thickened. Stir in nuts; cool.
FOR RING AFTER FILLING AND PUTTING TOGETHER
Heat oven to 375º. Bake until golden brown, 25 - 30 minutes. (If tea ring browns too quickly, cover loosely with aluminum foil) Spread ring with glaze (below) and if desired, decorate with nuts or cherries while warm.
GLAZE
Mix 1 cup powdered sugar, 1 tbsp. milk, and ½ tsp vanilla until glaze is smooth and of desired concistency. |
This recipe for Swedish Tea Ring is from