Swedish Tea Ring With Raisin Filling Recipe
Ingredients
| All purpose flour | 4 1/2 Cup (16 tbs) | |
| Active dry yeast | 1 | |
| Milk | 1 Cup (16 tbs) | |
| Sugar | 1/3 Cup (16 tbs) | |
| Shortening | 1/3 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Eggs | 2 | |
| Butter/Margarine | 2 Tablespoon, melted | |
| Raisin Filling | ||
| Confectioners' Icing | ||
Directions
In large mixer bowl combine 2 cups of the flour and the yeast.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (3 to 5 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Divide dough in half.
Cover; let rest 10 minutes.
Roll each half into a 13x9-inch rectangle.
Spread each with 1 tablespoon melted butter; spread each with half the Raisin Filling.
Roll up jelly-roll style, starting from long side; seal edge.
Shape each into a ring, seam side down, on foil-lined baking sheet.
Pinch to seal ends together.
With scissors, snip 2/3 of the way to center at 1 1/2-inch intervals.
Turn each section slightly to one side.
Cover and let rise in warm place till double (about 45 minutes).
Bake at 350° for 20 to 25 minutes.
Drizzle with Confectioners' Icing.
In saucepan heat milk, sugar, shortening, and salt just till warm (115° to 120°) and shortening is almost melted, stirring constantly.
Add to flour mixture in mixer bowl; add eggs.
Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly.
Beat 3 minutes at high speed.
Stir in as much of the remaining flour as you can mix in using a spoon.
Turn out onto a lightly floured surface.
Knead in enough of the remaining flour to make a moderately soft dough.
Continue kneading till smooth and elastic (3 to 5 minutes).
Shape into a ball.
Place in lightly greased bowl, turning once to grease surface.
Cover and let rise in a warm place till double (1 to 1 1/2 hours).
Punch dough down; turn out onto a lightly floured surface.
Divide dough in half.
Cover; let rest 10 minutes.
Roll each half into a 13x9-inch rectangle.
Spread each with 1 tablespoon melted butter; spread each with half the Raisin Filling.
Roll up jelly-roll style, starting from long side; seal edge.
Shape each into a ring, seam side down, on foil-lined baking sheet.
Pinch to seal ends together.
With scissors, snip 2/3 of the way to center at 1 1/2-inch intervals.
Turn each section slightly to one side.
Cover and let rise in warm place till double (about 45 minutes).
Bake at 350° for 20 to 25 minutes.
Drizzle with Confectioners' Icing.
Chef
