Swedish Tea-Ring

Method

To make the batter: Stir the yeast and sugar into the milk. If using dried yeast leave it to stand for 5 mins. Mix in the flour and leave in a warm place until frothy - about 20 mins. NB if using easy blend yeast add to dry flour and then mix with milk and sugar. Mix together the flour, salt and sugar. Rub in the margarine. Stir the egg and flour mixture into the yeast batter and mix to a soft dough. Turn it onto a floured surface and knead until smooth and no longer sticky. Cover and leave to rise until doubled in size - about 1 hour. Filling 15g½oz butter, melted 50g/2oz light soft brown sugar 10ml/2tsp cinnamon On a floured surface roll out the risen dough to form an oblong 23cm x 38cm (9