Title: Swedish Tea Ring
Categories: Bread Swedish
Yield: 6 Servings
| 2 | | Cakes compressed yeast |
| 1 1/2 | c | Lukewarm water |
| 1 | | Egg, well beaten |
| 1 3/4 | ts | Salt |
| 1/4 | c | Melted shortening |
| 6 | tb | Sugar |
| 5 | | To 5 1/4 cups flour |
| 1/2 | c | Chopped nuts |
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 1
1/2 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 3/4 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 treble in bulk. Bake in hot oven
(425ø F) about 30 minutes. If desired 1/2 cup raisins may be added to the
dough. The Household Searchlight - 1941