SWEDISH CREAM DOUGH
1 env. active dry yeast
1/4 c. warm water (115 degrees)
1 c. heavy cream
1/4 c. evaporated milk
3 egg yolks, beaten
1 tsp. salt
3 1/3 c. flour
Butter or margarine, room temperature
Stir yeast into warm water to dissolve. In small bowl mix well the dissolved yeast, cream, milk, and salt. Cut in 1/2 cup butter with pastry blender to resemble coarse crumbs. Stir yeast mixture into flour mixture just to moisten. spread dough with light film of butter; to prevent drying cover bowl with plastic and refrigerate overnight or up to 4 days. Shape and bake following tea ring recipe.SWEDISH TEA RING:
1 c. walnuts
1/2 c. sugar
1 tbsp. cinnamon
1 recipe Swedish cream dough
1/4 c. butter or margarine, melted
1 egg whites, slightly beaten
FILLING: Whirl walnuts, 1/2 cup sugar, and the cinnamon in blender until finely ground; set aside. Turn dough out on lightly floured surface. Work quickly so dough remaining chilled; dust with flour and knead so dough isn't' sticky. Roll out in 24 x 20 inch rectangle. Brush with butter and spread filling evenly over surface, starting at long side, roll up as for jelly roll; pinch to seal seam. Place on large greased cookie sheet and curve to form large ring, fitting end together and sealing. With hands gently squeeze ring to make it even all around. With sharp knife or razor blade make crosswise cuts in top of dough just to filling and about 3 minutes apart. Brush with egg white and sprinkle with 2 tablespoons sugar. Let rise in warm place free from draft until light to touch and double in bulk, about 1 hour. Bake in preheated 350 degree oven 25 minutes or until golden. If desired, decorate with a confectioners sugar glaze and candied red and green cherries and walnut halves.