Swedish Tea Ring

Ingredients:

• 1/4 cup warm water (real warm to almost hot - 130 degrees, but not hotter)
• 1 package yeast (or 2 1/4 tsp yeast from jar)

Pour water into small bowl and add yeast - stirring to dissolve well. Add a pinch of white granulated sugar and stir to "proof" the yeast.  Let sit for about 5 minutes till yeast bubbles and at least doubles in size. Then add yeast to these next ingredients:

• 3/4 cup lukewarm milk
• 1/4 cup sugar
• 1 teaspoon salt
• 1 egg (room temp)
• 1/2 cup shortening
• 2 cups flour

Mix until smooth.  Add enough additional flour (up to an additional 1 1/2 or 2 cups) to handle easily and mix with your hands.  Turn onto lightly floured board and knead until smooth and elastic (about 5 minutes).  Round up in greased bowl, greased side up and cover with a damp cloth to let rise.  Rise in a warm place until double in size - about 1 1/2 hours.  Punch down and let rise again about 30 to 45 minutes.

Roll dough into oblong 15x9 shape.  Spread soft butter all over and then sprinkle the following over the dough:

• 1/2 cup white sugar
• 1/2 cup brown sugar
• 2 1/2 teaspoons cinnamon
• 1/2 cup raisins
• 1/2 cup chopped pecans

Roll up dough longwise seam-side down.  Then bring ends together to form a circle and pinch edges together.  Make cuts 2/3 of the way into the ring every 1 inch around.  Turn each section onto its side.  Let rise again about 30 to 45 minutes.

Bake at 375 for 25 to 30 minutes.

Spread top with icing:

• 1 cup confectioners sugar
• cream
• 1 teaspoon vanilla extract

Mix to a spreading consistency and drizzle over warm ring.
 

Thanks to Aunt JoAnn Murski / Joyce Skweres for this great treat.