Yesterday was Lou Who’s dedication service, after which we had family over for lunch, during which I discovered two things. Toddlers like to eat plastic forks for appetisers and comb each others’ hair with the forks after they are dirty.
We had Northern Bean Soup and Lentil Soup (which you’ll read about later), both of which I made about ten times more than I actually needed for the people who were there. I clearly do not know how to do anything small. I also had two Swedish Tea Rings for dessert, and they were rather large, and one would really have been enough.
This recipe was originally found on page 219 of the 1978 Betty Crocker cookbook.
Start with Sweet Roll Dough. I refer you back to my cinnamon roll post for this recipe. Make a single batch for one tea ring or a double batch for two tea rings.
While the dough is rising the first time, prepare the filling:
1/3 c brown sugar
1 tsp ground cinnamon
1/2 c raisins (or other dried fruit – I used a raisin/cherry combo)
Really, the filling possibilities are limitless. Blueberry-Ginger Filling? Chocolate Chip Mint Filling? Orange Vanilla Filling?
When sweet roll dough is risen, punch it down. On a floured surface, roll it into a 15×9″ rectangle. Spread with 2 T vegan margarine and then spread filling of your choice over entire rectangle.
Roll dough lengthwise like a cinnamon roll as tightly as possible, and pinch edge closed.
With sealed edge down, shape into ring on a lightly-greased cookie sheet. Pinch ends together. With kitchen scissors, snip 2/3 of the way through ring at 1″ intervals. Turn each section on its side. Let rise about 30 minutes.
Preheat oven to 375 and bake until golden brown, about 25-30 minutes. While still warm, spread ring with powdered sugar glaze and decorate with nuts or fruit as desired.
The raisin-cherry-filled ring was unanimously approved; we all agreed the cocoanut lime was just… ih. I have some ideas of how to improve it, and whenever it’s perfected I’ll share it with you. 🙂