Thursday, December 17, 2015

Swedish Tea Ring

from the kitchen of Elaine Dawson

Prepare one recipe of Basic Sweet Dough as directed.

When double in bulk, punch down & divide in half.

Roll out each half into oblong 14x12x1/4"

Brush lightly with melted butter.

Mix together
3/4 C. brown sugar
1 to 1/2 tea cinnamon
1/2 C. currants, raisins, or dates (if desired)

Sprinkle half on each oblong of dough.

Roll up lengthwise.

Place on greased baking sheet

Form into a circle and seal ends together. With water dampen each end & press together.

Cut 1 inch slices almost through with scissors.

Turn each slice partly on its side, pointing away from the center.

Decorate with red & green candied cherries.

Cover. Let rise til double in size

Beat together
1 egg
2 Tbs milk

Brush egg mixture on top of roll.

Bake at 350 degree for 30 minutes.

Ice while warm.

Icing

1/2 c. sifted confectioner's sugar
2 teas milk
1/8 teas vanilla