Swedish Tea ring

(Makes 1)

Ingredients:

420g flour

2ml salt

65ml sugar

10g instant dry yeast

80g margarine

60ml lukewarm milk

2 large eggs, beaten

40ml lukewarm water

Filling: Glaze:

50g margarine/lemon flavoured oil 130g icing sugar

100g castor sugar 45ml milk

5ml cinnamon/Mixed spice

75g Flaked almonds

125 ml Cherries, quartered

Method:

  1. Mix, flour, salt and sugar together. Add yeast and mix.

  2. Melt margarine in lukewarm water.

  3. Add the milk mixture and egg to the flour mixture with enough lukewarm water to form soft dough

  4. Knead the dough for 10 minutes until smooth and elastic.

  5. Place the dough on a lightly floured surface, cover with greased plastic and leave for 15 minutes.

  6. Knock the dough down, roll out in a rectangular shape 25 x 45cm.Spread the margarine/oil over the dough and sprinkle with castor sugar, cinnamon,cherries and almonds. Roll the dough, start at the brought side.

  7. Place on a greased baking tray. Make incisions from the outside to halfway from the inside.

  8. Don’t cut it through. Turn every slice so that the cut is on top.

  9. Cover with greased plastic and leave in a warm place to double in volume, about 55- 60 minutes.

  10. Bake in a preheated oven at 180ºC for 25-30 minutes until golden brown.

  11. Mix the ingredients for the glaze together and poor over the ring.

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#SteynsCulinarySchool

Tel: (+27)12 362 5340 |  Cel: (+27)72 645 5167  | 
Email: info@steynsculinaryschool.co.za

345 Glyn street, Hatfield, Pretoria