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Swedish Tea Ring
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1 cup milk
1 egg, beaten
1 tablespoon butter
3 tablespoons white sugar
1/2 teaspoon salt
3-1/4 cups bread flour
3/4 teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
3/4 cup packed brown sugar
1/2 cup raisins
1 cup confectioners' sugar
1/2 teaspoon almond extract
1 tablespoon milk
In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle. Start. Butter 2 cookie sheets; set aside.
Divide dough in half. Roll each piece out into rectangles, about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins. Sprinkle mixture onto rectangles. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings. Place them onto prepared cookie sheets with sealed edges down. Pinch ends together to form a ring. Using clean scissors, cut 2/3 way of the way through the loaf at about 1 inch intervals. Spread each cut slightly. Cover with a clean towel and let loaves rise until double. At this time, you may cover tightly with plastic wrap and refrigerate until later.
Preheat oven to 350 degrees F (175 degrees C).
Bake for 20 minutes. The loaf will be light brown on top and the filling will be oozing and bubbling through. Repeat for second ring.
In a small mixing bowl, combine confectioners sugar, almond extract, and milk. Drizzle icing over warm bread.
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