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Fruited Swedish Tea Ring

 Fruited Swedish Tea Ring
I entered this festive tea ring in our agricultural fair, and it won top honors. Every year, I make around 15 of the tasty "wreaths" to give as fresh-from-the-kitchen gifts.
32 ServingsPrep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 cup chopped candied fruit
  • 1/2 cup raisins
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cardamom
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup sugar, divided
  • 1-1/4 cups warm water (110° to 115°), divided
  • 2 eggs
  • 1/4 cup shortening
  • 1-1/2 teaspoons salt
  • 4-1/4 to 4-3/4 cups King Arthur Unbleached All-Purpose Flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • Candied cherries, optional

Directions

  • In a bowl, combine the first six ingredients. Cover and refrigerate.
  • In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar
  • in 1/4 cup warm water; let stand for 5 minutes. In a large bowl,

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Fruited Swedish Tea Ring (continued)

Directions (continued)

  • combine remaining water and sugar; stir until dissolved. Add yeast
  • mixture, eggs, shortening, salt and 3 cups flour; mix until smooth.
  • Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down; divide in half. Roll each portion into a 16-in. x
  • 9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of
  • edge.
  • Roll up jelly-roll style, starting with a long side; pinch seams to
  • seal. Place on greased baking sheets; pinch ends together to form a
  • ring. With a scissors, cut from outside edge two-thirds of the way
  • toward center of ring at 1-in. intervals. Separate strips lightly;
  • twist to allow filling to show. Cover and let rise until doubled,
  • about 1 hour.
  • Bake at 350° for 20-25 minutes or until golden brown. Cool on
  • wire racks for 20 minutes. For icing, combine the confectioners'
  • sugar, lemon juice and milk; drizzle over tea rings while warm.
  • Decorate with cherries if desired. Yield: 2 tea rings.
Nutritional Facts: 1 serving (1 each) equals 162 calories, 3 g fat (1 g saturated fat), 17 mg cholesterol, 139 mg sodium, 31 g carbohydrate, 1 g fiber, 2 g protein.