• (12-inch ring)
  • 1 cake compressed yeast
  • 1/4 cup sugar
  • 1 cup scalded milk
  • 2 tablespoons butter
  • 3/4 teaspoon salt
  • 1 egg
  • 2 1/2 cups flour
  • Butter, brown sugar, cinnamon, nuts, raisins


Crumble yeast into sugar and let stand until liquefied. Scald milk, add butter and salt. Cool to lukewarm and add yeast mixture and beaten egg. Stir in enough flour to make a soft dough. Turn out on lightly floured board and knead until dough is elastic and will not stick to board. Place in a greased bowl and let rise until double in bulk. Punch down and cover again. Let rise 10 minutes. Then roll in rectangular sheet half an inch thick. Brush with soft butter and sprinkle with cinnamon and brown sugar. Scatter a few chopped nuts, and currants or raisins over the dough and roll up as for jelly roll. Shape into ring on a greased baking sheet. Cut with scissors at inch intervals, almost through the ring. Turn each slightly on its side. Brush the ring lightly with butter and cover. Let rise until doubled.

Bake at 395 degrees F. for 25 to 30 minutes. Frost while warm with a confectioner's sugar icing and sprinkle with chopped nuts. Miss Ella Johnson

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Submitted 6/13/05.
Source: Church Cookbook(cover missing)
Submitted By: Linda Wilson
Swedish Tea Ring