Viola's Christmas Tea Rings

1 pkg. Dry Yeast

¼ C. Warm Water

¾ C. Scalded Milk

½ C. Butter or Margarine, Melted

½ C. Sugar

3 Eggs Beaten

¾ tsp. Salt

3 ½ to 4 C. Flour

Dough:

 Combine yeast and warm water; allow to stand without stirring for 5 minutes. Stir into milk which has been cooled to lukewarm. Add butter, sugar, eggs, salt and enough flour to make a soft dough, do not let dough get too stiff. Cover and allow to rise 5 to 6 hours in a fairly cool place. Place on bread board, lightly dusted with flour. Knead just a little. The dough is very soft and should remain so. Divide dough. I usually store these in the garage in winter, and the refrigerator in summer.  

Cream Filling: 

1 C. Milk

1 Egg Yolk

1/3 C. Sugar

½ tsp. Salt

2 Tbsp. Flour

1 tsp. Vanilla

Heat Milk. 

Beat egg yolk with sugar and salt, then add flour. 

When milk boils, add egg mixture and vanilla. Bring back to boil then beat and cool. 

Almond Filling: 

½ lb. Butter

¾ C. Sugar

½ C. Rolled Oats

2 tsp. Almond Extract.

Combine all ingredients. 

Apricot Filling (another option): 

1 ½ C. Chopped Dried Apricots

¾ C. Water

Boil apricots in water until soft and syrupy, stirring consistently. 

Tea Rings:

 Roll each divided portion of the dough into oblong 9”x 18” pieces. Spread with cream filling, followed by almond or apricot filling.

 Roll up fairly tightly along the 18” edge. Pinch edges of roll together. Place sealed edge down and pinch ends together to make a ring. With scissors, make cuts 2/3 of the way through the ring at 1” intervals all around the outside edge of the ring. Turn each section on its side. Let rise until double in bulk. Bake for 20 to 25 minutes at 375˚ F. Frost while warm and decorate with nuts, cherries and pineapple. 

Nelson, Barbara; Stange Family Recipes, May 1998; Nelson, Viola; 12 Hour Butterhorns and Swedish Tea Ring, p. B7.

Also entitled 12 Hour Butterhorns. 

Also entitled Swedish Tea Rings.

Additional option: ½ C. sugar mixed with 2 tsp. cinnamon.