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Swedish Tea Ring with Pecans
Swedish Tea Ring with Pecans
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Festive wreath-shaped pastries, similar to cinnamon rolls.
Ingredients:
  • 1 tablespoon active dry yeast
  • 0.25 cup warm water (110 degrees F/45 degrees C)
  • 1 lemon, juiced and zested
  • 1 cup milk
  • 0.5 cup margarine, softened
  • 1 teaspoon salt
  • 0.5 cup white sugar
  • 2 eggs, beaten
  • 4.5 cups all-purpose flour
  • 2 teaspoons ground cinnamon
  • 0.25 cup white sugar
  • 0.75 cup chopped pecans
  • 0.25 teaspoon vanilla extract
  • 1 cup confectioners' sugar
Instructions:
  • In a small bowl, let the yeast bloom in warm water until creamy, approximately 15 minutes. Zest the lemon and set aside the juice for later.
  • Combine yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups flour in a large bowl, stirring until smooth. Gradually mix in remaining flour, knead for 8 minutes until smooth. Place dough in a lightly oiled bowl, cover, and let rise in a warm place until doubled; about 1 hour.
  • Gently deflate the dough and transfer it to a lightly floured surface. Roll the dough into a 12x24-inch rectangle.
  • Combine cinnamon, 1/4 cup sugar, and pecans in a small bowl. Spread the mixture evenly onto the dough and roll into a long roll, pressing the seam closed. Seal the ends together to form a ring with the seam facing downward, using a touch of water to help seal if needed.
  • Place the ring on a lightly greased baking sheet. Use a sharp knife or kitchen shears to make cuts every inch along the ring, cutting three-quarters of the way through. Gently twist each piece to fan out the rolls from the center. Cover with greased plastic wrap and let it rise in a warm place until nearly doubled in size, approximately 1 hour.
  • Preheat your oven to a toasty 375°F (190°C).
  • Bake for 25 to 30 minutes until golden brown. Then, remove from the oven and let it cool on a rack.
  • In a small bowl, combine lemon juice and vanilla. Stir in 1/4 cup of powdered sugar until dissolved. Gradually add more powdered sugar, 1 tablespoon at a time, until the mixture is thick yet pourable. Drizzle the lemon-sugar topping over the ring.

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