Swedish tea ring

Fruit
 

Recipe from: 4/1/2003 12:00:00 AM

 
 

Ingredients

 
  • 875
    ml
    cake flour
  • 2
    ml
    salt
  • 60
    ml
    sugar
  • 10
    g
    (1 packet) instant dry yeast
  • 80
    ml
    lukewarm milk
  • 2
    large eggs, beaten
  • 45
    ml
    lukewarm water
  • Filling:
  • 60
    ml
    margarine
  • 125
    ml
    castor sugar
  • 5
    ml
    cinnamon
  • 125
    ml
    seedless raisins
  • Glaze
  • 250
    ml
    icing sugar
  • 45
    ml
    milk
Servings: Change Serving
 
 

Method

 
Preheat oven to 180 °C.
Grease a baking tray.
Mix flour, salt and sugar together.
Add instant dry yeast and mix.
Add milk mixture to flour, together with beaten egg and enough lukewarm water to form a soft dough.
Knead dough well for 10 minutes, until smooth and elastic.
Place dough on a lightly floured surface, cover with greased plastic and leave to rest for 15 minutes.
Knock dough down and roll into a 25 x 45 cm rectangle.
Spread margarine over dough and sprinkle with castor sugar, cinnamon and raisins.
Roll up dough, starting with the wide side.
Place dough on a gresed baking sheet and shape into a ring.
Make cuts from the outside, halfway to the inside of the dough, keeping it joined at the centre.
Turn each side out, with the cut side up.
Cover with greased plastic and allow to rise in a warm place until doubled in volume (about 55 to 60 minutes).
Bake for 25 to 30 minutes, or until golden brown.
 

Read more on: bake  |  fruit
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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