Wednesday Recipes...Swedish Tea Log

November is Sharing is Caring month! This recipe comes from my daughter's future Grandmother-in-Law, Grandma Pat. She sent a tea log to go with our Christmas dinner and we absolutely loved it!

I don't think my picture does the recipe justice--the glaze was a bit lumpy and that's all on me. I will say that all 3 tea logs disappeared when I took them to church fellowship hour. Enjoy!

Swedish Tea Log:

Ingredients:

1 packet active dry yeast

1/4 cup warm water

2 1/4 cups sifted all-purpose flour

2 tablespoons sugar

1 teaspoon salt

1/2 cups butter (cold)

1/4 cup evaporated milk

1 unbeaten egg

1/4 cup currants or raisins

1/4 cup butter, softened

1/2 cup packed brown sugar

1/2 cup pecans, chopped

Directions:

1. Heat oven to 350 degrees.

2. Soften yeast in warm water, between 105 to 115 degrees.

3. Sift together 21/4 cups sifted flour, sugar, and salt into mixing bowl.

4. Cut in 1/2 cup butter until particles are fine.

5. Add 1/4 cup evaporated milk, 1 unbeaten egg, currants or raisins, and softened yeast; mix well. Cover; chill 2 hours or overnight.

6. Cream 1/4 cup softened butter. Add packed brown sugar; cream well. Stir in 1/2 cup pecans, chopped.

7. Divide dough in thirds. Roll out one part on floured surface to a 12x6 inch rectangle. Spread with one-third of the filling (I actually doubled the filling and spread more liberally).

8. Roll up starting with the 12-inch side; seal. Place, crescent shape, on cookie sheet lined with aluminum foil. Make cuts along outside edge 1 inch apart to within 1/2 inch of center. Turn cut pieces on sides. Repeat with remaining dough.

9. Let rise in warm place (85 degrees to 90 degrees F), until light, about 45 minutes.

10. Bake at 350 degrees for 20 to 25 minutes until golden brown. Frost while warm.

Vanilla Glaze

Ingredients:

2 tablespoons butter

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons evaporated milk

Directions:

1. Brown 2 tablespoons butter.

2. Add 1 cup sifted powdered sugar and 1/2 teaspoon vanilla.

3. Stir in 1 to 2 tablespoons evaporated milk until of spreading consistency.

4. Drizzle coffee cake with glaze.

So good!!