So, in this household, it's no secret that yeast and I don't get along. Any recipe that I make with yeast has to be made at least twice. The first time is a flop with text messages to my husband during the day that say, "it's not rising", "it's too sticky", "it's not getting firm enough", "was I supposed to dissolve it first"?, etc etc etc. See, my husband can actually tell me more about baking than I can tell myself. He used to be in the kitchen often when his mother was baking and somehow just saw enough of this and that to give me help when I need it. So, here is another recipe that had to be made a second time.
The first time that I made the swedish tea ring I couldn't get the dough to rise properly. This time, I didn't add quite 5 cups of flour... it was more like 5 (scant) cups of flour. When I combined everything, I started with two cups at once... and then added a cup at a time so I could see how it was combining. Like I said, not really five full cups of flour.
When the dough had doubled in size, I punched it down and turned it out on a floured surface. It really was so much better this time. Much easier to roll out and work with. Don't forget... add LOTS of butter. The more butter you add, the more moist it will be inside.
And LOAD it up with everything that you want. You can't have too much. Just ask my thighs....
Form into a circle, seam side down. Make your cuts on the top of the dough and turn the dough out slightly. This will make it open up beautifully when baked.
Another thing I learned this time around... it only took about 12-14 minutes to bake. The recipe calls for 25-30 minutes and it was really dry for me. I know all ovens are different and this time I basically kept my eye on it until I saw the top browning slightly. It was a much shorter baking time and it was so much better.
This typically makes two small rings... and I think I ate a whole one by myself. This is such a wonderful dessert!!! So worth the second time around! ;)
2 pkgs yeast
1/4 cup lukewarm water
1/4 cup shortening
1/2 cup sugar
1 tsp salt
1 cup milk, scalded
5 cups all purpose flour
Bake at 375 degrees for 12-14 min. (keep your eye on it)