Swedish Tea Ring

• 2 pkg. dry active yeast
• 1 1/2 c. lukewarm water
• 6 Tbsp. sugar
• 1/4 c. melted shortening
• 2 tsp. salt
• 1 egg, beaten
• 5 c. flour
• 1/4 c. butter
• 1/2 c. brown sugar
• 1/2 c. broken pecans
• 2 Tbsp. cinnamon
• 3 Tbsp. butter
• 1/2 tsp. vanilla
• 1 c. powdered sugar
• 2 Tbsp. milk

1. Soften yeast in water; add sugar, salt butter and eggs. Slowly add flour; beat well, scraping sides of bowl.
2. Mix until just stiff enough to knead.
3. Turn dough onto floured surface and knead until smooth and elastic.
4. Coat a bowl with butter and place dough in it.
5. Cover with a damp tea towel and allow to rise approximately 30 minutes.
6. Work dough down lightly, re-cover and allow to rise again for 30
7. minutes
8. Turn onto floured surface and roll into a 1 1/2-inch thick sheet.
9. To make filling,
10. brush butter on dough. Mix sugar, pecans and cinnamon.
11. Sprinkle evenly over dough and roll as a jelly roll; cut into thirds.
12. Braid thirds together and shape into a ring.
13. Cover with a warm damp cloth and let it treble in bulk.
14. Preheat oven to 425 degrees and bake for 30 minutes. Cool slightly.
15. Mix remaining ingredients to make a glaze and brush on top of bread and serve.

active yeast, water, sugar, shortening, salt, egg, flour, butter, brown sugar, pecans, cinnamon, butter, vanilla, powdered sugar, milk

Taken from www.cookbooks.com/Recipe-Details.aspx?id=58172 (may not work)