Swedish Tea Ring

• 1 C lukewarm milk
• ½ C sugar
• 2 Tbsp soft butter
• 1 tsp salt
• 1 Tbsp yeast
• 2 eggs
• ½ C soft butter
• about 5 C high grade flour
• 2 tsp cinnamon

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Froth yeast in the milk, salt, and sugar for 5 minutes. Mix in flour, eggs, and butter. Rise for a few hours until doubled in size.

Roll out like cinnamon pinwheel scones. Spread with soft butter and cinnamon sugar. Roll up into a log and seal with milk. Join the ends of the log to make a ring on the baking tray. With scissors or a sharp knife, make cuts 2/3 of the way through the ring at one-inch intervals. Turn each section on its side. Let rise about 15 minutes, then bake at 375°F for 25-30 minutes.

Ice with runny lemon icing: icing sugar, butter, water, lemon juice.