31
Basic Dough
Method:
Make dough according to instructions on
1 P.9
Ñ
10 and 13.
Roll or pat the dough into a rectangle
2 (50 X 30 cm).
Swedish Tea Ring
3 tsp
450
N
4 Tbsp
4 Tbsp
3 Tbsp
1 tsp
230 ml
Surebake yeast
white flour
sugar
butter
milk powder
salt
water
Brush over surface of the dough with melted
3 butter.
Mix cinnamon and brown sugar and sprinkle
4 over butter.
Roll up like a swiss roll starting from the long
5 side.
Press edges firmly underneath.
6
Join ends to make a circle, pinch edges
7 together and place on a greased oven tray.
Cut nearly through to the centre of the ring at
8 2.5 cm intervals, turning each section so that it
faces cut side up.
Cover with plastic wrap and leave to rise in a
9 warm place (30
Ñ
35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15
Ñ
25
11 minutes or until golden brown.
Other fillings such as dried fruit, jam,
12 mincemeat, nuts etc can be used.
This tea ring can be iced with a vanilla icing if
13 desired.
2 tsp
2 tsp
1
/2 cup
1
melted butter
cinnamon
brown sugar
egg, beaten
tsp=teaspoon Tbsp=tablespoon
Ingredients:
Fruit Braid
Use plain white dough as in Dinner Rolls on page
28 or sweet white dough as in Swedish Tea Ring
on the left.
After dough is completed, roll out into a
1 rectangle (50 X 30 cm).
Lift this rectangle onto a greased tray.
2 Lightly mark the rectangle in thirds.
Spread the filling down the centre third of the
3 rectangle of dough.
Cut the outer third into 2.5 cm diagonal strips.
6
Starting at the top end, cross left and right
7 strips over the filling overlapping at the centre.
Continue until all the filling is covered and all
8 the strips are in place.
Cover with plastic wrap and leave to rise in a
9 warm place (30
Ñ
35¡C) for 30 minutes.
Brush with beaten egg.
10
Bake in a preheated 180¡C oven for 15
Ñ
25
11 minutes or until golden brown.
Filling
1 cup
Glaze
1
fruit mincemeat
egg, beaten
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