Swedish Tea Ring

• 2 pkgs. dry yeast
• 1/2 c. warm water
• 1/2 c. lukewarm milk (scalded then cooled)
• 1/2 c. sugar
• 1 tsp. salt
• 2 eggs
• 1/2 c. butter, softened
• 4 1/2 - 5 c. flour

Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening and 2 1/2 c. flour. Beat  until smooth. Mix in enough flour to make dough easy to handle. Turn dough on floured board, knead until smooth and elastic (about 5 minutes). Place in greased bowl, turn greased side up, cover in warm place and let rise until double (about 1.5 hrs.) Dough is ready when touched. Punch dough down and follow next recipe.

• 1/2 of dough recipe
• 2 Tbsp. butter, softened 
• 1/2 c. brown sugar
• 2 tsp. cinnamon
• 1/2 c. raisins
• 1/2 c. nuts

Roll dough into rectangle 15 x 9". Spread with butter sugar, cinnamon, raisins and nuts. Roll up beginning at wide side. Pinch edge of dough into roll to seal well. Stretch to make roll even. With sealed edge down, shape into a ring on a lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through at 1" intervals. Turn each section on its side. Let rise until double. Bake at 350 degrees. Bake 25-30 min. If desired, frost while warm with sweet icing.


from cooks.com