not sure of the measurement here but I think it is 1 1/2 ounces per small package fast rise yeast
Serving Size: 1 (38) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 34 g29 %
Total Fat 3.8 g5 %
Saturated Fat 1.1 g5 %
Cholesterol 14.6 mg
Sodium 76.7 mg
Dietary Fiber 0.9 g3 %
Sugars 7.9 g31 %
Protein 2.5 g
Dissolve yeast in lukewarm water.
Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
Remove risen rings from oven, then preheat oven to 350º.
Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
Yield: 2 Swedish Lemon Rings, about 20 servings each.