SWEDISH TEA RING

2 ¼ teaspoons (1 packet) active dry yeast ¼ cup warm water, 105 degrees to 115

degrees

¼ cup lukewarm milk, scalded then cooled ¼ cup granulated sugar

½ teaspoon salt

1 egg

¼ cup shortening

2 ¼ to 2½ cups all-purpose flour, divided 2 tablespoons butter, room temperature ½ cup brown sugar, packed

2 teaspoons ground cinnamon

½ cup raisins

1 cup powdered sugar

1 ½ to 2 tablespoons milk or water ½ teaspoon vanilla extract

1. In mixing bowl, dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening and half of the flour. Mix with a spoon until smooth. Add enough remaining flour to handle easily; mix with hand or spoon.

2. Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Form into a ball and place inside a greased mixing bowl. Turn until ball is lightly greased all over. Cover and let rise in a warm place until doubled in size, about 11/2 hours.

3. Roll dough on lightly floured board into rectangle, 9-by-15 inches. Spread with butter. Stir together brown sugar, cinnamon and raisins, and sprinkle evenly over the dough. Beginning with the long side, roll up tightly as for a jelly roll. Seal well by pinching the edges of the roll together.

4. Stretch roll slightly to make even. Line a baking sheet with parchment paper (or grease lightly) and form the roll into a ring on it, sealed edge down. Pinch the ends together. Use scissors to make cuts ⅔ of the way through the ring at 1-inch intervals, cutting from the outside of the ring toward the center. Fan out the sections so each one lies more or less on its side. Cover, and let rise until double in size, about 45 minutes.

5. Meanwhile, heat oven to 375 degrees. Bake ring until golden brown, 25 to 30 minutes.

6. Mix together powdered sugar, milk or water and vanilla until mixture is of a spreadable consistency. Use this glaze to frost ring while it is still warm. Makes 8 servings.

Per serving: 390 calories; 10 g fat; 4 g saturated fat; 31 mg cholesterol; 6 g protein; 70 g carbohydrate; 40 g sugar; 2 g fiber; 166 mg sodium; 46 mg calcium

Recipe from“betty Crocker’s Hostess Cookbook”