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Show Swedish Tea Ring : X4' .T? wN- I !' Slices of warm Swedish Tea Rinjc teamed with hot spiced tea or coffee lend a festive air to holiday entertaining. Make your holiday baking a "foreign affair" with a Swedish Tea Ring. This sweet yeast dough coffee cake is filled with spicy cinnamon sugar and topped with confectioners' sugar icing after baking. "Fancy" this bread further by arranging chopped nuts and Christmas-like candied cherries and citron or angelica over the icing. Serve Swedish Tea King on Christmas morning as a special family treat. Or, feature fresh, warm slices anytime during the holidays when you're serving coffee or spiced tea to guests. Home-baked products add a note of hospitality. Your baker's coffee rings, cookies and pastries for the Christmas season also ring an inviting note. So, when you want to serve something sweet and festive but haven't the time to "do-it-yourself," take a look at your baker's shelves. Baked goods you buy, like those you make yourself, contain enriched flour for added nutritional value. Enriched flour provides extra amounts of three essential B vitamins and food iron at no extra cost. SWEDISH TEA RING 1 package yeast, compressed 2 tablespoons shortening or dry l egg U cup water (lukewarm for 3 cups Bifte(j enriched flour compressed yeast, warm for (about) i cup milk Melted butter or margarine i cup sugar Cinnamon sugar 1 teaspoon salt Confectioners' sugar icing Soften yeast in water. Scald Brush with melted butter or mar- milk. Add sugar, salt and shorten- garine, and sprinkle with cinna- ing. Cool to lukewarm. Stir in 1 mon sugar. Roll up like jelly-roll cup flour. Add softened yeast and and seal edge firmly. Shape into egg. Beat well. Add enough more ring on greased baking sheet, flour to make a soft dough. Turn pressing ends together to seal, out on lightly floured board or pas- with scissors, cut through roll al- try cloth and knead until smooth most to center, in slices 1 inch and satiny. Place in greased bowl apart. Turn each slice slightly on cover and let rise until doubled its side. Let rise until doubled, (about l'S hours). Pinch down. Bake in moderate oven (375"F.) Cover and let rest 10 minutes. Roll 25 to 30 minutes. When cool, fn st ul to lfcta'.KUipr sheet about 12 with confectioners'gugar icing. jnv..,, 0- ' i. hos wide. Makes 1 tea ring. i |