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Recipe Detail

Swedish Tea Logs

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Number of Servings:

Ingredients:

  1. 1 packages - dry yeast
  2. 2 1/4 cups - sifted all-purpose flour
  3. 2 tablespoons - sugar
  4. 1 teaspoons - salt
  5. 3/4 cups - butter
  6. 1/4 cups - evaporated milk
  7. 1 - egg
  8. 1/2 cups - currants or raisins
  9. 1/2 cups - brown sugar
  10. 1/2 cups - pecans
  11. 2 tablespoons - butter
  12. 1 cups - sifted powdered sugar
  13. 1/2 teaspoons - vanilla
  14. 1 1/2 tablespoons - evaporated milk
  15. 1 packages - dry yeast
  16. 2 1/4 cups - sifted all-purpose flour
  17. 2 tablespoons - sugar
  18. 1 teaspoons - salt
  19. 3/4 cups - butter
  20. 1/4 cups - evaporated milk
  21. 1 - egg
  22. 1/2 cups - currants or raisins
  23. 1/2 cups - brown sugar
  24. 1/2 cups - pecans
  25. 2 tablespoons - butter
  26. 1 cups - sifted powdered sugar
  27. 1/2 teaspoons - vanilla
  28. 1 1/2 tablespoons - evaporated milk

Directions:

1. Place 1 package of dry yeast in 1/4 cup warm water.
2. Combine 2 1/4 cup sifted all-purpose flour, 2 tbsp sugar and 1 tsp salt in a separate bowl. Add 1/2 c. butter until particles are fine.
4. Combine 1/4 cup evaporated milk, 1 unbeaten egg, 1/2 cup currants or raisins and softened yeast
5. Combine all ingredients. Mix well. Cover and chill for 2 hours or overnight in the refrigerator.
6. For the filling: Cream 1/4 cup butter. Add 1/2 cup firmly packed brown sugar. Cream well. Stir in 1/2 cup chopped pecans.
7. Divide dough in thirds. Roll out each third (12" x 6" rectangle). Spread with one-third of the filling.
8. Roll up starting with 12" side and then seal. Place crescent shape on cookie sheet lined with alumunion foil. Make cuts along outside edge, 1" apart to within 1/2" of center.
9. Repeat with remaining dough. Let rise in warm place for about 45 minutes.
10. Bake at 350 degrees for 20-25 minutes until golden brown.
11. Vanilla glaze: Brown 2 tbsp butter. Add 1 cup sifted powdered sugar and 1/2 tsp. vanilla. Stir in 1-2 tbsp evaporated milk.

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