A CHRISTMAS TREAT

Many years ago, while living in South Dakota, I began making and giving this Swedish Tea Ring to friends  for Christmas.  Decorated as such, it looks to me much like a Christmas Wreath.

Our family tradition is to have this sweet treat on Christmas morning along with fruit and yogurt.  

Among the old cookbooks that I collect is one called The United States Regional COOKBOOK edited by Ruth Berolzheimer, first published in 1939.  It is from this cookbook the recipe for Swedish Tea rings comes.  (I have modified it some, as we no longer really need to scald milk, etc.)

Swedish Tea Ring (Saffebrod)

1 c. milk                    1/4 c. butter                 1/2 c. sugar           1 tsp. salt         2 tsp. instant yeast

2 eggs                       4 1/2 c. sifted flour        melted butter         brown sugar     cinnamon      chopped nuts

Heat milk until warm and pour over butter, sugar and salt.  Sprinkle yeast into liquid when cool.  Add well beaten eggs, mixing well.  Beat in flour to make a soft dough, with a wooden spoon.  Turn out onto a floured board and knead until smooth.  Put into a bowl, cover and let rise until doubled in bulk.

When light, shape into two rectangular sheets about 1/4" (or so) thick. 

Brush with milted butter, sprinkle with brown sugar and cinnamon (to taste).  Add chopped nuts (walnuts or pecans.)  .

Roll in a jelly roll fashion and shape into rings.  Place on a baking sheet covered with parchment paper, and with scissors cut at one inch intervals, almost but not quite through the ring.  Turn the slices slightly.

Cover with a damp cloth and let rise until double in bulk.

Bake in a moderately hot oven (375 degrees) for 25-30 minutes.  Watch carefully, as they could brown fast.  Should this happen cover loosely with tin foil.

Frost with a confectioners frosting, and decorate with Christmas colored sprinkles.

I am hoping that all of you who read this post have a blessed and happy Christmas.  May peace come with the new year to all.