Swedish Tea Ring
Swedish Tea Ring
Basic Sweet Dough
2 packages or 2 cakes yeast
1/4 cup warm water
1/4 cup Pream
1/4 cup sugar
1/4 cup salad oil
2 teaspoons salt
1 cup warm water
4 1/2 to 5 cups sifted flour
2 eggs
Soften dry yeast in the 1/4 cup warm water, or lukewarm water for compressed or cake yeast. Add Pream, sugar, salad oil, salt, 1 cup water, 2 cups of the flour and eggs. Beat until smooth. Add enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board or pastry cloth; knead about 10 minutes or until dough is smooth and satiny. Place dough in greased bowl. Brush with salad oil. Cover and let rise in warm place until doubled in bulk - about 1 1/2 hours. When light, punch down. Shape into smooth ball. Let rest for 10 minutes. Shape and bake as directed below for either the miniature loaves or the tea ring.
Swedish Tea Ring
Use one-half of basic dough recipe. Roll dough into a rectangle, 18 by 10 inches. Brush surface with 1 tablespoon salad oil. Sprinkle with mixture of 1/4 cup sugar, 2 teaspoons cinnamon, 1 tablespoon Pream. Beginning at the long edge, roll up tightly as for jelly roll. Pinch together edges of roll to seal. Stretch roll lengthwise to make even. Form dough into ring and place sealed edge down on lightly greased baking sheet. Pinch ends of ring together. With sharp knife or scissors, make slits around ring at 1-inch intervals, cutting about two-thirds through the dough. Turn each section on its side. Place a maraschino or candied cherry on each piece. Let rise until double in bulk, about 45 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Frost while warm with frosting.
Quick Frosting
Blend together 2 Tablespoons Pream, 1 cup powdered sugar, 1/4 teaspoon almond flavoring, and 3 to 4 teaspoons hot water.
Miniature Loaves
Using remaining half of basic sweet dough, fill and roll up as for Swedish Tea Ring. Cut roll into 6 equal pieces. Place each piece in greased miniature bread pans, the tiny sized used for toys. Let rise until double in bulk, about 45 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown. Remove from pans. While still warm, frost with Quick Frosting, or brush tops of loaves with melted butter and sprinkle with cinnamon and sugar.
Basic Sweet Dough
2 packages or 2 cakes yeast
1/4 cup warm water
1/4 cup Pream
1/4 cup sugar
1/4 cup salad oil
2 teaspoons salt
1 cup warm water
4 1/2 to 5 cups sifted flour
2 eggs
Soften dry yeast in the 1/4 cup warm water, or lukewarm water for compressed or cake yeast. Add Pream, sugar, salad oil, salt, 1 cup water, 2 cups of the flour and eggs. Beat until smooth. Add enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board or pastry cloth; knead about 10 minutes or until dough is smooth and satiny. Place dough in greased bowl. Brush with salad oil. Cover and let rise in warm place until doubled in bulk - about 1 1/2 hours. When light, punch down. Shape into smooth ball. Let rest for 10 minutes. Shape and bake as directed below for either the miniature loaves or the tea ring.
Swedish Tea Ring
Use one-half of basic dough recipe. Roll dough into a rectangle, 18 by 10 inches. Brush surface with 1 tablespoon salad oil. Sprinkle with mixture of 1/4 cup sugar, 2 teaspoons cinnamon, 1 tablespoon Pream. Beginning at the long edge, roll up tightly as for jelly roll. Pinch together edges of roll to seal. Stretch roll lengthwise to make even. Form dough into ring and place sealed edge down on lightly greased baking sheet. Pinch ends of ring together. With sharp knife or scissors, make slits around ring at 1-inch intervals, cutting about two-thirds through the dough. Turn each section on its side. Place a maraschino or candied cherry on each piece. Let rise until double in bulk, about 45 minutes. Bake at 375 degrees for 25 to 30 minutes or until golden brown. Frost while warm with frosting.
Quick Frosting
Blend together 2 Tablespoons Pream, 1 cup powdered sugar, 1/4 teaspoon almond flavoring, and 3 to 4 teaspoons hot water.
Miniature Loaves
Using remaining half of basic sweet dough, fill and roll up as for Swedish Tea Ring. Cut roll into 6 equal pieces. Place each piece in greased miniature bread pans, the tiny sized used for toys. Let rise until double in bulk, about 45 minutes. Bake in a 375-degree oven for 25 to 30 minutes, or until golden brown. Remove from pans. While still warm, frost with Quick Frosting, or brush tops of loaves with melted butter and sprinkle with cinnamon and sugar.
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