Swedish Cream Apple Rings Recipe
My mother made this classic coffee cake for every important holiday...Christmas, Thanksgiving and Easter. Now, I carry on the tradition and as I make them, I remember my mom who was a lot like this recipe, soft and tasteful, but full of surprises. The overnight rise, let's you make the dough in advance so your morning won't be hectic.
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 3-1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup sugar
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1 cup heavy whipping cream (110° to 115°)
- 1/4 cup evaporated milk (110° to 115°)
- 3 egg yolks
- 2 cups finely chopped peeled apples
- 1/2 cup raisins
- 1/4 cup cinnamon-sugar
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons 2% milk
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream, milk and egg yolks; stir until mixture forms a soft dough. Cover and refrigerate overnight.
- In a small bowl, combine the filling ingredients. Punch down dough; divide in half. On a lightly floured surface, roll out one portion into a 13-in. x 7-in. rectangle. Sprinkle with half of filling.
- Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise in a warm place, about 45 minutes.
- Bake at 350° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. Combine the confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency. Drizzle over warm tea rings. Yield: 2 rings (6 slices each).
Originally published as Swedish Cream Apple Rings in Taste of Home Christmas Annual Annual 2012, p54
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