Swedish tea ring

True Love
10 servings
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Fruit

By Food24 November 03 2009
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Ingredients (13)

875.00 ml flour — cake
2.00 ml salt
60.00 ml sugar
10.00 g dried instant yeast
80.00 ml milk — lukewarm
2.00 eggs — large, beaten
45.00 ml water — lukewarm
Filling:
60.00 ml margarine
125.00 ml castor sugar
5.00 ml cinnamon — ground
125.00 ml raisins — seedless
GLAZE
250.00 ml icing sugar
45.00 ml milk
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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.



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