Swedish Tea Ring

Start by scalding the milk on the stove top in a small saucepan. You want to do this first so it will have time to cool while you prepare other ingredients. So heat it over medium heat and bring it nearly to a boil (185°F, 85°C, or more), and stir actively, to keep a skin from forming on the surface. Once it’s nice and hot, remove it from the heat and set aside.

In a mixing bowl, add shortening, sugar and salt. Then add it to the scalded milk. Cool to a lukewarm temperature. This needs time to cool so you can add the yeast!

Dissolve the yeast in the lukewarm water.

Once the milk mixture is cooled, add the dissolved yeast, beaten eggs, and about half of the flour to the lukewarm milk mixture. Beat well. Add the rest of the flour, one cup at a time, and beat until dough becomes soft.

Turn out the dough onto a floured work surface and knead until the dough is satiny. It will literally be a little shiny and pliable.

Put dough into a greased bowl, turn to grease top and then cover the bowl and place it in a draft free place until the dough is doubled in size.

When doubled in size, punch down and turn out on floured work space again. Split dough in half and shape each half of the dough into rectangles about 1/4 inch thick. Brush each with half of the melted butter. Sprinkle with half of the brown sugar, cinnamon and nuts. Then roll up each rectangle.

Take each rectangle, shape into a ring and place on a greased baking sheet. Cut dough with scissors at one inch intervals… Cut it ALMOST all the way through rings. Twist slices slightly, cover and let the rings rise until doubled.

Bake at 375 degrees F for 12-14 minutes. All ovens bake differently so keep your eye on it. It needs to bake until it browns slightly.

But be careful… don’t let the inside get too dry!!

Cover with icing if you choose and enjoy!!