Swedish Tea Ring with Pecans Popular Recipes

Sunday, November 26, 2017

Swedish Tea Ring with Pecans

"These are made like cinnamon rolls; but, you make a circle with the dough log and reduce simplest component manner through, turning each piece partially on its side to make a stunning design."

Ingredients :

1 tablespoon lively dry yeast
1/4 cup heat water (a hundred and ten degrees F/forty five tiers C)
1 lemon, juiced and zested
1 cup milk
half of cup margarine, softened
1 teaspoon salt
half of cup white sugar
2 eggs, overwhelmed
four 1/2 cups all-cause flour
2 teaspoons floor cinnamon
1/four cup white sugar
three/four cup chopped pecans
1/4 teaspoon vanilla extract
1 cup confectioners' sugar

Instructions :

Prep : 20M	Cook : 15M	Ready in : 3H15M

In a small bowl, dissolve yeast in the warm water and permit stand until creamy, approximately 15 minutes. Zest and juice the lemon; set juice apart for later use.
In a huge blending bowl, integrate the yeast aggregate, milk, butter, salt, sugar, eggs, lemon zest, and a pair of cups of the flour. Stir till clean and nicely blended. Mix within the final flour, half of cup at a time, stirring properly after every addition. When the dough has come together, flip it out onto a lightly floured floor and knead till smooth and satiny; about eight mins. Lightly oil a huge bowl, location the dough inside the bowl and flip to coat with oil. Cover with a humid cloth and let rise in a warm region till doubled in extent; approximately 1 hour.
Punch down the dough and flip out onto a gently floured floor. Roll the dough out into a rectangle approximately 12x24 inches.
In a small bowl, blend together the cinnamon, 1/4 cup sugar and pecans; spread this aggregate frivolously throughout the dough. Roll the dough into a protracted roll and press the seam closed. With the seam turned downward, seal the 2 ends together to make a ring. Use a touch water to help you seal the ends.
Place the ring on a gently greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so alongside the hoop, slicing only 3 quarters of the manner through. Twist every piece barely in order that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and permit upward thrust in a warm area until nearly doubled in quantity, approximately 1 hour.
Preheat oven to 375 stages F (190 tiers C).
Bake till golden brown, 25 to half-hour. Remove the ring from the oven, vicinity on a rack to chill.
Place the lemon juice in a small bowl together with the vanilla. Add 1/four cup of powdered sugar and stir till the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, till the mixture in all fairness thick but still pourable. Drizzle the lemon-sugar topping over the hoop.

Notes :

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