Swedish Tea Ring
Yeast based tea cake in the shape of a ring.
Yield
36 servingsPrep
30 minCook
30 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | teaspoons |
yeast, active dry
|
|
| ¼ | cup |
vegetable shortening
melted |
*
|
| 1 ½ | cups |
water
lukewarm |
|
| 6 | tablespoons |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 5 | cups |
all-purpose flour
up to 1/4 more if needed |
|
| 1 ¾ | teaspoons |
salt
|
|
| ½ | cup |
nuts
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2E+1 | ml |
yeast, active dry
|
|
| 59 | ml |
vegetable shortening
melted |
*
|
| 355 | ml |
water
lukewarm |
|
| 9E+1 | ml |
sugar
|
|
| 1 | each |
eggs
well beaten |
|
| 1.2 | l |
all-purpose flour
up to 1/4 more if needed |
|
| 8.8 | ml |
salt
|
|
| 118 | ml |
nuts
chopped |
|
Directions
Soften yeast in water.
Add sugar, salt, shortening, and egg.
Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead.
Turn onto lightly floured board and knead until smooth and elastic.
(This dough should be slightly softer than a bread dough)
Place in a bowl, cover with a warm, damp cloth, set in a warm place and allow to double in bulk.
Work down lightly.
Cover and allow to double in bulk the second time.
Turn onto lightly floured board and roll in sheet 1½ inches thick.
Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon, and roll as a jelly roll.
Pinch the edges together and join ends to form a ring.
Place in an oiled pan or on an oiled baking sheet.
Cut the dough with the scissors in 3-inch pieces, cutting ¾ through the ring.
Turn each section so that it lies flat on the baking sheet.
Sprinkle with sugar and chopped nuts.
Cover with a warm, damp cloth and let rise until triple in bulk.
Bake in hot oven (425 degrees F) about 30 minutes.
If desired ½ cup raisins may be added to the dough.
