Swedish Coffee Ring
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1⁄4 Cup (4 tbs) (105 To 115°)|
|Lukewarm milk||3⁄4 Cup (12 tbs), scalded, then cooled|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine/Butter||1⁄4 Cup (4 tbs), softened|
|Ground cardamom||1⁄2 Teaspoon|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Almond filling||1⁄2 Cup (8 tbs)|
|Glaze||1⁄2 Cup (8 tbs)|
Dissolve yeast in warm water in large bowl.
Stir in milk, sugar, margarine, egg, cardamom, salt and 2 cups of the flour.
Beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, 1 to 1 1/2 hours.
Prepare Almond Filling.
Punch down dough.
Roll into rectangle, 15 x 9 inches, on lightly floured surface.
Spread with filling.
Roll up tightly, beginning at 15-inch side.
Pinch edge of dough into roll to seal well.
Stretch roll to make even.
With sealed edge down, shape into ring on lightly greased cookie sheet.
Pinch ends together.
With scissors, make cuts 2/3 of the way through ring at 1-inch intervals.
Turn each section on its side.
Let rise until double, 40 to 50 minutes.
Heat oven to 350°.
Bake until golden brown, 25 to 30 minutes.
Spread ring with Glaze; garnish with nuts and cherries if desired.