Swedish Tea Ring

(Vetekrans)

½ cup sugar

½ tsp salt

½ tsp ground cardamon

2 tsp rapid rize yeast

About 4-1/2 cups all-purpose flour

½ lb mixed candied fruit

1 cup milk  (2022, we used half 'n half for the one we took to Rosemary Beach; that T-ring was voted best ever by those at the beach)

1 cup butter, melted

2 eggs

1 tsp vanilla or ½ tsp Fiori di sicilia

Filling

½ cup brown sugar

½ cup chopped nuts (pecans, 2022)

½ tsp ground cinnamon

½ cup raisins (optional- what ever covers the surface nicely, but not overdone-Kristen isn’t a raisin lover

4-Tspn soften butter

Glaze

2-Tbsp butter melted

1-1/2 cups confectioners’ sugar

3-Tbsp milk

¼ tsp vanilla extract

Using a stand mixer, mix the dry ingredients. Personally, I’d rather proof the yeast in the warmed liquids

Heat the milk and butter until warm (butter doesn’t have to melt completely)

Add beaten eggs and flavor

Pour liquids into flour and knead until dough leaves the sides of the bowl ; dough will be soft.

Remove dough from mixer bowl, grease bowl, dump dough back in and turn over so top is greased. (I use some cooking oil)

Cover and let rise in 80˚ to 85˚ temps until doubled, about an hour.

Punch dough down and turn out onto a lightly floured surface.

Roll out into an 18”x12” rectangle

Spread the soften butter over the surface.

Mix the brown sugar, chopped nuts and cinnamon and then spread over the surface

Distribute the raisins

Roll dough up jelly-roll fashion and place on cookie sheet or YUGE pizza pan

Shape roll into a ring; press ends together to seal and tuck under.

Cut ring about ¾ of the way through toward center, at one inch intervals. G

Gently pull and twist each cut piece, arranging in slightly over pattern.

Cover with towel and let wise in warm place until doubled

(Dough is doubled with one finger lightly pressed against dough leaves a dent)

Preheat oven to 375˚

Bake ring 25 minutes or until ring sounds hollow with tapped with fingers.

Cool ring on rack

Frost with Confectioner’s Glaze