Swedish Tea Ring

• 2 pkg. dry yeast
• 1/4 c. warm water
• 1/2 c. scalded milk
• 6 Tbsp. shortening
• 6 Tbsp. sugar
• 1 tsp. salt
• 4 c. flour
• 1 beaten egg
• 1/4 c. melted butter
• 1/2 c. brown sugar
• 2 tsp. cinnamon
• 1 c. chopped red and green maraschino cherries
• 1 c. chopped pecans

1. Dissolve yeast in warm water.
2. Combine scalded milk, shortening, sugar and salt.
3. Cool to lukewarm.
4. Add 1 cup flour and egg.
5. Beat well.
6. Add enough flour to make soft dough.
7. Knead lightly on floured surface.
8. Place in greased bowl, turn once to grease surface.
9. Cover.
10. Let rise until double in bulk.
11. Roll into rectangle, about 1/4-inch thick.
12. Brush with melted butter.
13. Spread brown sugar, cinnamon, cherries and pecans evenly over dough.
14. Roll up lengthwise.
15. Seal edges.
16. Shape into ring on greased cookie sheet.
17. Snip almost to center at 1-inch intervals with scissors or hot knife.
18. Let rise again until doubled in bulk.
19. Bake at 375u0b0 for 35 minutes.
20. Cool.

yeast, warm water, milk, shortening, sugar, salt, flour, egg, butter, brown sugar, cinnamon, red and, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=397434 (may not work)