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Swedish Tea Ring


2 cakes compressed yeast
(or 2 pkg active dry yeast)

1 1/2 cup lukewarm water

1 well beaten egg

1 3/4 Tsp salt

1/4 cup melted shortening

6 Tbsp sugar

5 to 5 1/2 cups flour

1/4 cup chopped nuts of choice

Melted butter

Cinnamon sugar


Soften the yeast in the water.

Add in the sugar,salt,shortening and egg.

Add flour slowly, beating well after each addition until the dough is just stiff enough to knead.

Turn onto a lightly floured board and knead until smooth and elsatic.

This dough should be slightly softer than a bread dough.

Place in a bowl,cover with a warm,damp cloth,set in a warm place and allow to double in volume.

Work down lightly and let rise again.

Turn onto a lightly floured board and roll into a sheet approx 1 1/2 inch thick.

Spread with melted butter and generously sprinkle on cinnamon sugar.

Roll up dough into a log form,bring ends together and pinch to make a ring.

Place in an oiled pan or on an oiled baking sheet.

Using scissors, cut into dough approx 3 inches apart and 3/4 of the way into the dough and turn each section so it lies flat on the baking sheet.

Sprinkle with sugar and the chopped nuts.

Again cover with a damp cloth,set in a warm place and let triple in volume.

Bake at 425 deg for 30 min.