Currant Tea Ring
|Milk||1 Cup (16 tbs)|
|Sugar||1 Tablespoon (To Sprinkle)|
|All-purpose flour||7 Cup (112 tbs), sifted|
|Butter||6 Tablespoon, softened|
|Brown sugar||1 Tablespoon (To Sprinkle)|
|Currants||3⁄4 Cup (12 tbs)|
|Cinnamon||1 Teaspoon (To Sprinkle)|
|Powdered sugar||1 Tablespoon|
1)In a bowl, pour milk and scald it. Cool to lukewarm.
2)In a mixing bowl, add 1 cup lukewarm water and milk.
3)Dissolve yeast and 1 tablespoon sugar in milk mixture.
4)Add 3 cups flour and beat slowly until smooth.
5)In another bowl, beat butter well and add eggs, one at a time, beat until fluffy.
6)Add egg mixture to dough.
7)Fold in remaining flour, salt and 1/4 cup sugar gradually. Mix well.
8)Knead the dough on floured board.
9)Take a greased bowl and put the dough, cover it. Let it rise for 2 hours.
10)Roll dough out into 1/4-inch thick oblong shape. Brush with additional melted butter.
11)Sprinkle brown sugar, currants and cinnamon.
12)Take a large greased cookie sheet, place it and roll up lengthwise and shape into circle.
13)Bake at 350 degrees for about 20 minutes or until golden brown.
14)Frost with icing while warm.
15)Serve the currant tea rings with tea.