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Category: Tea rings
Prep Time: Cook Time: Total Time:
4 to 4 1/2 cups all-purpose flour
2 pkgs active dry yeast
1 cup milk
1/2 cup sugar
1/2 cup butter, softened
1 tsp salt
2 eggs
1/2 cup packed brown sugar
1/2 cup raisins (optional)
2 tsps ground cinnamon
2 Tbsp softened butter
powdered sugar icing (recipe follows)
In a large mixing bowl, combine 2 cups of the flour with the yeast.
In a small saucepan, heat and stir milk, sugar and 1/2 cup butter with salt till warm (120-130 degrees) and the butter is almost melted. Add to the flour mixture along with eggs. Beat mixture with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, mix in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes).
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
In a small bowl, combine the brown sugar, raisins and cinnamon.
Roll out dough to form a 15x9-inch rectangle. Spread with the 2 Tbsp softened butter. Sprinkle with brown sugar mixture.
Starting from a long side, roll up dough, jelly-roll style. Pinch seams to seal. With seam side down, shape in a ring on a greased baking sheet. Pinch to seal the ends together.
Divide the ring into quarters, using scissors to snip almost to the center. Snip each quarter into thirds, making 12 sections. Gently pull each section apart and twist slightly. Use your fingers to help turn the filled dough. Cover and let rise till nearly double (about 45 minutes).
Bake in a 350 degree oven for 25-30 minutes or till bread sounds hollow when tapped, covering loosely with foil the last 10-15 minutes, if necessary, to prevent overbrowning. Remove from baking sheet.
Prepare powdered sugar icing. Drizzle over the warm tea ring. Serve warm.
Makes 1 ring - 12 servings.
Powdered sugar icing:
Mix 1 cup sifted powdered sugar, 1 Tbsp milk and 1/4 tsp vanilla. Stir in more milk, 1 tsp at a time, till of drizzle consistency. Makes 1/2 cup.
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Swedish Tea Ring
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Category: Tea rings
Prep Time: Cook Time: Total Time:
4 to 4 1/2 cups all-purpose flour
2 pkgs active dry yeast
1 cup milk
1/2 cup sugar
1/2 cup butter, softened
1 tsp salt
2 eggs
1/2 cup packed brown sugar
1/2 cup raisins (optional)
2 tsps ground cinnamon
2 Tbsp softened butter
powdered sugar icing (recipe follows)
In a large mixing bowl, combine 2 cups of the flour with the yeast.
In a small saucepan, heat and stir milk, sugar and 1/2 cup butter with salt till warm (120-130 degrees) and the butter is almost melted. Add to the flour mixture along with eggs. Beat mixture with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes.
Using a spoon, mix in as much of the remaining flour as you can.
Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately soft dough that's smooth and elastic (3 to 5 minutes).
Shape into a ball. Place in a greased bowl; turn once. Cover and let rise in a warm place till double (1 1/4 to 1 1/2 hrs).
Punch dough down. Turn out onto a lightly floured surface. Cover and let rest for 10 minutes.
In a small bowl, combine the brown sugar, raisins and cinnamon.
Roll out dough to form a 15x9-inch rectangle. Spread with the 2 Tbsp softened butter. Sprinkle with brown sugar mixture.
Starting from a long side, roll up dough, jelly-roll style. Pinch seams to seal. With seam side down, shape in a ring on a greased baking sheet. Pinch to seal the ends together.
Divide the ring into quarters, using scissors to snip almost to the center. Snip each quarter into thirds, making 12 sections. Gently pull each section apart and twist slightly. Use your fingers to help turn the filled dough. Cover and let rise till nearly double (about 45 minutes).
Bake in a 350 degree oven for 25-30 minutes or till bread sounds hollow when tapped, covering loosely with foil the last 10-15 minutes, if necessary, to prevent overbrowning. Remove from baking sheet.
Prepare powdered sugar icing. Drizzle over the warm tea ring. Serve warm.
Makes 1 ring - 12 servings.
Powdered sugar icing:
Mix 1 cup sifted powdered sugar, 1 Tbsp milk and 1/4 tsp vanilla. Stir in more milk, 1 tsp at a time, till of drizzle consistency. Makes 1/2 cup.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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