Title: SWEDISH HOLIDAY TEA RING
Categories: Breads, Machine, Holidays, Swedish
Yield: 1 Loaf
---------------------------DOUGH---------------------------
1 c Warm milk
1 Egg, slightly beaten
3 c Bread flour
1/3 c Sugar
4 tb Butter, cut up
1 ts Salt
1 pk Active dry/rapid-rise yeast
--------------------------FILLING--------------------------
3 tb Soft butter (to 4 tb)
1/2 c Chopped candied cherries
1/2 c Golden or dark raisins
1/2 c Chopped walnuts or pecans
1/2 c Sugar
1 ts Ground cinnamon
Measure the dough ingredients into the container of
the bread machine in the order given. (Reverse the
order in machines which call for adding the liquids
last of all).
Set the machine to the Dough cycle and press Start.
About 1 1/2 hours later, when the dough is ready,
coat a work surface lightly with nonstick cooking
spray.
Turn the dough out onto the surface and pat and roll
out to about 16 by 20 inches. Spread with the butter
and sprinkle with the cherries, raisins and nuts. Mix
the sugar and cinnamon and sprinkle over.
Roll the dough up to enclose the filling, starting
from the 20-inch side. Seal the roll.
Place on a lightly greased baking pan and pinch the
ends together to make a wreath shape. With a pair of
scissors make cuts almost all the way through the roll
from the outside toward the center every 1/2 ~inch.
Pull the cuts outward and lay dough down with a cut
side up.
Let rise in a warm place for about 45 minutes, until
puffy. Preheat the oven to 375 degrees. Bake the tea
ring for 20 to 25 minutes until golden. Remove from
the oven and cool on a rack. Frost with a powdered
sugar and milk icing, if desired. Serve warm. Makes
about 8 servings.
