Ingredients: |
Ingredients: 2 1/2 c flour
2 pkgs yeast
1/2 c sugar
2 c milk
1/4 c butter+1 cup softened butter
2 c brown sugar + 2 cups brown sugar
4 tsp cinnamon + 2 tbsp cinnamon
crushed pecans
2 eggs
raisins
maraschino cherry's
Glaze
1 cup confectioners' sugar
1 teaspoon Pure Vanilla Extract
3 tablespoons heavy cream, 2 to 3 tablespoons (28g to 43g) milk, or water
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Directions: |
Directions:Heat in saucepan 2 c milk and 1/4 c butter over low heat till very warm 120-130. Combine in large mixer bowl 2 1/2 cups flour, 2 pkgs yeast and 1/2 cup sugar. Add 2 beaten eggs with heated liquid to dry mixture. Blend at low speed till moistened. Beat 3 minutes at medium speed. Stir in additional 3 - 3 1/2 c flour to form a sticky dough. In a bowl or on table gradually knead in additional 1/2 to 1 1/2 c flour till dough is no longer sticky. Place dough in greased bowl, cover and let rise in warm place till double in size. 45 minutes. Punch down to remove air bubbles. Divide dough in 2 parts. Transfer the dough to a lightly greased work surface and roll it into a 12" x 18" rectangle.
Spread 1/2 c melted butter over dough. Top with brown sugar, cinnamon, raisins and crushed pecans.
Starting with one long side, roll the dough into a log and form it into a ring, pinching the edges together to seal. Place the ring on a greased or parchment-lined baking sheet.
Using a pair of scissors, cut two-thirds of the way into the edge of the ring at 2" intervals. Turn each cut section onto its side.
Cover and let rise for 30 to 45 minutes, until puffy. Top with maraschino cherries.
While the bread is rising, preheat the oven to 350°F.
Bake the tea ring for about 25 minutes, until golden; tent it with foil after 15 to 20 minutes if it's browning too quickly.
Remove the loaf from the oven and carefully transfer it to a rack.
Mix 1 c confectioners' sugar, 1 tsp vanilla extract and 3 tbsp heavy cream.
Drizzle with the glaze while still warm. |
This recipe for Swedish Tea Ring is from