Swedish Tea Ring

Since my wonderful bread book has numerous holiday breads, I figure I must try at least one each Christmas season. This Swedish Tea Ring will be brunch for my family Christmas Eve. The sample pieces Dave and I tried (the ends without any filling) were delicious, so I can only imagine the flavors with the nuts, raisins and sugary buttery goodness.

Swedish Tea Ring
3 eggs plus undiluted evaporated milk equal to 1 1/3 cups
2 tsp. yeast
1 1/2 tsp. salt
1/4 cup sugar
6 Tbsp. butter
3/4 cup wheat flour
3 1/4 cups bread flour

Filling:
1/4 cup butter, softened
3/4 cup sugar
1 tsp. cinnamon
3/4 cup golden raisins
3/4 cup chopped walnuts or pecans

Warm eggs under hot tap water, and crack into a measuring cup. Heat milk until warm, between 105ºF and 115ºF. Pour milk and eggs into warmed mixing bowl, and add yeast. Let stand 5 minutes.

Stir in salt, sugar, butter, wheat flour and half the bread flour. Beat well. Cover and let rest 15 minutes. Slowly add remaining bread flour. Mix until dough forms. Knead on medium speed until dough is smooth and springy but soft to the touch. Cover and let rise one hour.

Punch dough down and roll into a 12 x 24 rectangle. Spread with softened butter and then sprinkle evenly with cinnamon and sugar mixture, raisins and nuts. Roll up jelly roll style, starting on the long edge. Pinch the ends to seal, and place on a lightly greased baking sheet. Form into a circle, pinching the ends to seal again. With sharp kitchen shears, cut almost all the way through the roll from the outside toward the center every 1/2 inch. Pull dough slices outward, layering them with the cut side up. Cover and let rise until puffy, about 45 to 60 minutes. Preheat oven to 375ºF. Bake 16 to 20 minutes until golden. Remove from pan, and cool on wire rack. Serve plain or topped with cream cheese frosting.