Kaffeebröd - Swedish Tea Ring

A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

• Ready In: 3 hrs 25 mins
• Serves: 12-16

Ingredients

• 1  cup milk
• 1⁄4 cup butter
• 1⁄2 cup sugar
• 1  teaspoon salt
• 2  compressed yeast cakes
• 1⁄4 cup water (lukewarm)
• 2  eggs, well-beaten
• 4 1⁄2 cups flour, sifted
• 1⁄2 cup butter, melted
• 1  cup brown sugar
• 1  tablespoon cinnamon
• 1  cup confectioners' sugar
• 1 1⁄2 tablespoons milk
•  nuts, chopped

Directions

1. Heat milk to scalding and pour over butter sugar and salt; let cool to lukewarm.
2. Add yeast and let dissolve.
3. Add eggs.
4. Beat in flour to make a soft dough.
5. Turn out on a floured board and knead until smooth and elastic.
6. Form into a bowl and place in a greased bowl; cover and let rise until doubled in bulk.
7. When risen, punch down and divide in two.
8. Roll into rectangular sheets about 1/4 inch thick.
9. Brush with melted butter and sprinkle with brown sugar and cinnamon.
10. Roll in jelly roll fashion and form into rings.
11. Place on a greased baking sheet and cut with scissors at one inch intervals almost through the ring and turn the slices slightly.
12. Cover and let rise until double.
13. While dough is rising, preheat oven to 375°F.
14. Bake for 25 to 30 minutes or until golden.
15. Mix the confectioners sugar and milk together until a smooth glaze is formed.
16. While warm, frost with glaze and sprinkle with nuts.