SWEDISH TEA RING
Steps:
- Dough: Combine ingredients in bread machine, set on manual - white bread. Add milk as needed to make moderately stiff dough through mixing. After the first rise, remove from machine and roll out to 12" x 18" rectangle on lightly greased surface. Dough will be elastic and require much rolling and resting to hold shape. Apply filling as directed below leaving 3/4" uncovered along one long edge. Carefully roll the dough along the long side, rolling toward the edge without filling. Pinch edge to seal. If roll is uneven in thickness or too short, gently roll out to proper length and even diameter. Bring ends together to form a ring - sealing ends is not critical but if there is excess uneven dough at an end snip it off with scissors. Place ring on parchment paper. Taking scissors, cut through the roll every 1 to 2 inches around the perimeter, leaving about 1/3 of the roll uncut at the center. Twist 'slices' sideways like dominoes that have fallen. Cover and let rise 1 hour. Cinnamon Filling: Combine sugar, cinnamon and melted butter just before applying to dough. Sprinkle with chopped walnuts. Almond Filling: Brush with melted butter and crumble almond paste onto rectangle and sprinkle with sugar and sliced almonds. Preheat oven to 375 degrees. Slide ring with parchment onto baking stone in the oven and bake for 10 minutes. Place foil loosely over ring and continue baking for another 10 minutes. After cooling drizzle sugar glaze over ring.
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