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Swedish Tea Ring

Perfect for that Christmas brunch

2 pkgs active dry yeast
1 cup lukewarm water
2 tsp sugar
1 cup milk
1/4 cup butter
1/2 cup sugar
1 tsp salt
6 cups flour
2 eggs beaten
1 tsp grated lemon rind

Sprinkle yeast into lukewarm water, add 2 tsp. sugar; let stand for 10 minutes, then stir. Scald milk; add butter, sugar and salt. Cool to lukewarm and add softened yeast; mix together. Add half the flour to make a thick batter; beat well. Add eggs and lemon rind; beat well. Stir in remaining flour, using only enough to make a soft dough that does not stick to hands or bowl.

Turn out on a lightly floured board and knead until smooth and satiny, about 10 minutes. Place in a greased bowl; turn dough over to grease top. cover and let rise in a warm place until double in size, about 1 1/2 hours. Punch down and knead lightly. Divide dough in half. Roll each half out to a rectangular size approximately 9" x 16". Brush to within 1/2" of edges with: Recipe for one 9" x 16" rectangle:

1 Tbsp butter (melted)

Sprinkle with a mixture of:
1/4 cup lightly packed brown sugar
1/3 cup chopped nuts
1/3 cup raisins
1/4 cup glace chopped red/green cherries
1/2 tsp cinnamon
1/4 tsp nutmeg

Roll up like a jelly roll starting at longer side. Seal edges firmly and place on a greased baking sheet bringing ends together to form a ring. Dampen and seal these ends. Slash with scissors, 3/4"of the way through the dough. Turn each slice on its side. Cover and let rise until doubled. Bake in preheated 400 oven for 20-25 minutes. Partially cool and drizzle with a mixture of:

3/4 cup sifted icing sugar
1 Tbsp milk
1/4 tsp almond flavouring

Submitted by Maureen Cudmore, Winsloe R..R. 9, P.E.I.

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