Scandinavian Tea Ring Or Cinnamon Rolls Food

SCANDINAVIAN TEA RING OR CINNAMON ROLLS

Steps:

• Cut the cold butter into the flour, sugar & salt using a dough hook in the kitchen aid mixer. Beat the egg yolks and add to the mixture. Stir yeast into warm water to dissolve and add to mixing bowl along with the warm milk. Mix until dough is shiny and in a ball. Place in a bowl that's been sprayed with vegetable spray. Spray the top of the dough and cover with saran wrap. Place in refrigerator overnight.
• Roll dough into rectangular shape and spread on the butter, cinnamon, sugar and nuts. Roll the mixture into a log shape, the thickness will be determined by the bread maker. From a ring bringing the two ends together and pinching together as necessary. Make diagonal cuts approximately 1/2 inch thick all the way around the tea ring. Layer the slices at an angle.
• Allow the dough to rise 3 hours before baking. Set oven at 350 degrees F and bake for 20-30 minutes. The actual duration of time will depend upon the thickness of the ring. (To push this process along turn an oven to 200 degrees F and preheat. When the dough is ready to rise turn off the oven and slide the dough in.) This should cut the rise time at least in half.
• While the tea ring is warm drizzle glaze over the bread and then garnish with additional chopped nuts and/or green and red holiday cherries.

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

SWEDISH TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.