Swedish Tea Ring
2 cakes compressed yeast
1 1/2 cps lukewarm water
1 egg, well beaten
1 3/4 tsp salt
1/4 cp melted shortening
6 tbsp sugar
5 - 5 1/4 cps flour
1/2 cp chopped nuts
1 - Soften yeast in water.
2 - Add sugar, salt, shortening and egg.
3 - Add flour slowly, beating thoroughly after each addition until dough is just stiff enough to knead.
4 - Turn onto lightly floured board and knead until smooth and elastic.
5 - (The dough should be slightly softer than a bread dough.)
6 - Place in a bowl, cover with damp cloth, set in warm place and allow to double in bulk.
7 - Work down slightly.
8 - Cover and allow to double in bulk a second time.
9 - Turn onto lightly floured board and roll in sheet 1 1/2 inches thick..
10 - Spread with melted butter or butter substitute and sprinkle generously with sugar and cinnamon,
and roll as a jelly roll.
11 - Pinch the edges together and join ends to form a rind.
12 - Place in an oiled pan or an oiled baking sheet.
13 - Cut the dough with scissors in 3 inch pieces, cutting 3/4 through the ring.
14 - Turn each section so that it lies flat on the baking sheet.
15 - Sprinkle with sugar and chopped nuts.
16 - Cover with a warm damp cloth and let rise until treble in bulk.
17 - Bake in hot oven (425 degrees F.) bout 30 minutes.
18 - If desired 1/2 cp raisins may be added to the dough.