SWEDISH TEA RING
Title: SWEDISH TEA RING
Categories: Breads
Servings: 2
2 CAKES OF YEAST
1 c Milk, scalded, then cooled
1/4 c Lukewarm water
1 ts Lemon rind, grated
1/4 c Shortening
5 c Flour
1/2 c Sugar
Melted butter
1 ts Salt
Brown Sugar
2 Beaten eggs
Cinnamon
Soften yeast cakes in water. Add shortening, sugar and salt to scalded milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a stiff batter. Beat well. Add flour to make a soft dough. Turn out on floured work surface, and knead until satiny. Grease bowl, Put dough in bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down. Shape into 2 retangles about 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape into rings. Place on greased baking sheet, cut with scizzors at one inch intervals, ALMOST through rings. Turn slices slightly. Cover and let rise until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake Icing.
Categories: Breads
Servings: 2
2 CAKES OF YEAST
1 c Milk, scalded, then cooled
1/4 c Lukewarm water
1 ts Lemon rind, grated
1/4 c Shortening
5 c Flour
1/2 c Sugar
Melted butter
1 ts Salt
Brown Sugar
2 Beaten eggs
Cinnamon
Soften yeast cakes in water. Add shortening, sugar and salt to scalded milk, cool to lukewarm. Add yeast, eggs, rind and enough flour to make a stiff batter. Beat well. Add flour to make a soft dough. Turn out on floured work surface, and knead until satiny. Grease bowl, Put dough in bowl, turn to grease top, Cover and rise until doubled in bulk. Punch down. Shape into 2 retangles about 1/4 inch thick. Brush with melted butter. Sprinkle with brown sugar and cinnamon. Roll like jelly roll, and shape into rings. Place on greased baking sheet, cut with scizzors at one inch intervals, ALMOST through rings. Turn slices slightly. Cover and let rise until doubled. Bake in 375 F oven for 25-30 minutes. Cover with Coffee Cake Icing.
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