Swedish Tea Ring

Donna Beckage

INGREDIENTS

4 cups flour
1⁄2 cup light brown sugar
1⁄4 cup sugar
3 tbsp. butter or vegetable shortening
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1⁄2 cup pecan pieces
10 tbsp. butter or vegetable shortening Pecan halves (optional)
1 1/3 cups milk Candied cherries, cut in half (optional)

 

Powdered sugar glaze:

2 cups powdered sugar

8 tbsp. milk

1 tsp. vanilla

1 tsp. butter

 

  1. Combine milk, vanilla, and butter in a small sauce pan.
  2. Heat until the mixture just begins to
    simmer.
  3. Add to the powdered sugar one tbsp. at a time, stirring until the mixture is thin enough to drizzle over the tea ring.

DIRECTIONS

  1. Combine flour, sugar, baking powder, and salt.
  2. Add butter or shortening and cut in with a pastry cutter until the mixture is as fine as cornmeal.
  3. Add milk all at once and stir until thoroughly mixed.
  4. On a floured surface knead lightly 20 strokes and roll out to approximately 16 by 11 inches by 1⁄4 inch thick.
  5. Spread with 3 tbsp. butter or shortening and sprinkle with brown sugar,
    cinnamon, and pecan pieces.
  6. Roll up as for cinnamon rolls, join the ends to form a circle, and
    transfer to a greased cookie sheet.
  7. Cut inch-wide slices almost to the center and turn each slice
    outward so that the cut side is down.
  8. Bake at 400 for 25 minutes.
  9. When cool, drizzle with powdered sugar glaze and decorate with pecan halves and candied cherries (optional).