Swedish T Ring Recipe

Scald milk or cream. Meanwhile soften dry yeast in 1/4 C. warm water. Let stand 5-10 minutes. Put in large bowl sugar and salt. Pour scalded milk over ingredients in bowl. When lukewarm, blend in 1 C. sifted flour. Stir softened yeast and add, mixing well. Measure 4 C. flour, sifted and add about 1/2 flour to yeast mixture and beat until very smooth. Beat in eggs, vigorously beat in 2 to 3 T. at a time. Add softened butter. Beat in enough remaining flour to make a soft dough. Turn dough onto a lightly floured surface. Allow dough to rest 5-10 minutes. Knead. Form dough into a large ball and place into a greased deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place until dough is doubled. Punch down and turn dough onto lightly floured surface. Divide into 2 balls. Roll each in rectangle about 1/4 in. thick. Boil filling over double boiler 15 minutes. Cool and spread over dough. Roll up each piece and shape into rings. Brush with melted butter and sprinkle with brown sugar and cinnamon. Bake at 350° for 20-25 minutes.