Swedish Tea Ring

First things first.  Swedish tea ring needs to be here.

SWEDISH TEA RING

1 Tbsp. dry yeast

¼ c. warm water

¾ c. milk

½ c. sugar

1 tsp. salt

1/3 c. shortening

4 ½ c. flour, sifted

2 eggs

2 Tbsp. butter, melted

½ c. sugar

½ c. seedless raisins

2 tsp. cinnamon

Light corn syrup, warmed

¼ c. walnuts, chopped (or almonds)

Soften yeast in warm water.

Combine milk, sugar, salt, & shortening.  Heat to 115 degrees.

Stir in 2 cups of the flour.

Add eggs & mix well.

Stir in softened yeast.

Add remaining 2 ½ cups flour & make a soft dough.

Knead on lightly floured surface until smooth and elastic.

Place in greased bowl, turning over to grease surface.

Cover & let rise until double (about 90 min.)

Punch down & let double (about 60 min.)

Place on floured board & cover with towel.  Let rest for 10 minutes.

Roll to 9”x18” rectangle, ¼” thick.

Spread melted butter on dough.

To prepare filling mix sugar, raisins, & cinnamon.  Sprinkle over butter.

Roll as for jelly roll. 

Seal long edge by dipping finger in water then running along edge prior to pushing edge against roll.

Shape in ring, sealed edge down on greased baking sheet.

Seal ends of ring.

With scissors, snip 2/3 of way to center at 1 ½” intervals.  Turn each section slightly to one side.

Cover & let double (about 45 min.).

Bake at 375 degrees 20 minutes or less depending on oven. 

Remove & brush immediately with warm corn syrup.

Sprinkle inner edge with nuts.

To bake 2 small rings, 375degrees x 15 minutes.