SWEDISH TEA RING

This is another recipe from my 1955 Marshall Township PTA Cookbook.  This recipe was submitted by Phyllis Manzenburger.

2 cakes yeast
1 tbsp. sugar
1 cup lukewarm water
1 cup milk
3 eggs, beaten
6 tbsp. shortening
1/2 cup sugar
1 tsp. salt
7 cups sifted flour

Dissolve yeast and 1 tbsp. sugar in lukewarm water.  Scald milk, add shortening, sugar and salt; cool to lukewarm. Add 2 cups flour.  Add yeast and beaten eggs; beat well.  Add remaining flour or enough to make a soft dough. Knead lightly and place in greased bowl. Cover and set in a warm place, free from draft. Let rise until doubled in bulk, about 2 hours. When dough is light, punch down and divide into 3 equal portions. Round up each portion into a smooth ball.  Roll out into oblong pieces 1/4 inch thick. Brush with melted ubtter or margarine and sprinkle with brown sugar, currants, and cinnamon. Roll each piece as for jelly roll and place in a circle on a large, shallow, greased pan.  With scissors cut 1 inch slices almost through.  Turn each slice partly on its side, pointing away from the center. This should give the effect of a many pointed star and show the different layers with the filling.  Cover and let rise in a warm place, free from draft, until light, about 1 hour. Brush with 1 egg yolk beaten with 2 tbsp. cold milk. Bake in a moderate oven 350 degrees about 30 minutes. Ice top while still warm with plain icing.  Makes 3 rings.