Swedish Tea Ring with Pecans Best Family Recipes

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Swedish Tea Ring with Pecans

"These are made like cinnamon rolls; however, you are making a circle with the dough log and cut most effective component way thru, turning each piece in part on its aspect to make a beautiful design."

Ingredients :

1 tablespoon lively dry yeast
1/four cup heat water (one hundred ten degrees F/45 stages C)
1 lemon, juiced and zested
1 cup milk
1/2 cup margarine, softened
1 teaspoon salt
half cup white sugar
2 eggs, overwhelmed
four 1/2 cups all-motive flour
2 teaspoons ground cinnamon
1/4 cup white sugar
three/four cup chopped pecans
1/four teaspoon vanilla extract
1 cup confectioners' sugar

Instructions :

Prep : 20M	Cook : 15M	Ready in : 3H15M

In a small bowl, dissolve yeast inside the heat water and allow stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
In a big blending bowl, combine the yeast aggregate, milk, butter, salt, sugar, eggs, lemon zest, and a pair of cups of the flour. Stir till easy and nicely mixed. Mix inside the final flour, half of cup at a time, stirring nicely after each addition. When the dough has come together, flip it out onto a lightly floured surface and knead until easy and satiny; approximately 8 minutes. Lightly oil a huge bowl, place the dough within the bowl and flip to coat with oil. Cover with a humid cloth and let upward thrust in a warm location till doubled in extent; approximately 1 hour.
Punch down the dough and turn out onto a gently floured floor. Roll the dough out right into a rectangle about 12x24 inches.
In a small bowl, mix collectively the cinnamon, 1/4 cup sugar and pecans; spread this combination calmly throughout the dough. Roll the dough into a long roll and press the seam closed. With the seam grew to become downward, seal the 2 ends together to make a ring. Use a touch water that will help you seal the ends.
Place the ring on a gently greased cookie pan. Using a pointy knife or kitchen shears, make cuts each inch or so alongside the ring, cutting handiest 3 quarters of the way thru. Twist each piece slightly in order that the rolls fan out from the center of the hoop. Cover the roll with greased plastic wrap and allow rise in a heat area until almost doubled in quantity, approximately 1 hour.
Preheat oven to 375 levels F (one hundred ninety levels C).
Bake till golden brown, 25 to 30 minutes. Remove the hoop from the oven, location on a rack to chill.
Place the lemon juice in a small bowl together with the vanilla. Add 1/four cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, till the aggregate is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

Notes :

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