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Swedish Coffee Ring
SWEDISH COFFEE RING
½ recipe Basic Sweet Dough
*(recipe above)*
2 tablespoons softened butter *or*
margarine
½ cup brown sugar
2 teaspoons ground cinnamon
½ cup raisins
Roll dough into a 15-x-9-inch ob-
long. Spread with softened butter. Com-
bine sugar and cinnamon and sprinkle
over butter. Top with raisins. Beginning
with a wide side, roll up tightly *(see
page 65)*. Pinch edge to seal. Place on
greased cookie sheet. With scissors make
cuts two thirds of the way through ring
at 1-inch intervals *(see page 65)*. Turn
each slice on its side. Cover and let rise
until double in bulk, about 1 hour.
Heat oven to 375° F. *(moderately hot)*.
Bake 25 to 30 minutes. Frost with White
Icing *(recipe above)*. Makes 1 ring.
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# Swedish Coffee Ring
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup brown sugar
- 2 tsp ground cinnamon
- 1/2 cup raisins
## Instructions
1. Roll dough into a 15x9-inch oblong.
2. Spread with softened butter.
3. Combine brown sugar and cinnamon and sprinkle over butter.
4. Top with raisins.
5. Beginning with a wide side, roll up tightly. Pinch edge to seal.
6. Place on greased cookie sheet. Form into a ring.
7. With scissors, make cuts two thirds of the way through the ring at 1-inch intervals.
8. Turn each slice on its side.
9. Cover and let rise until double in bulk, about 1 hour.
10. Heat oven to 375°F (moderately hot).
11. Bake 25 to 30 minutes.
12. Frost with White Icing. Makes 1 ring. -
Cinnamon Twists
CINNAMON TWISTS
½ recipe Basic Sweet Dough
(recipe above)
2 tablespoons softened butter or
margarine
½ cup sugar
2 teaspoons ground cinnamon
Roll dough into a 12-x-12-inch square.
Spread with butter. Combine sugar and
cinnamon. Sprinkle center third of
square with 3 tablespoons of the sugar
mixture. Fold one third of the dough
over the center third. Sprinkle this por-
tion with 3 tablespoons sugar mixture.
Fold remaining third of dough over the
two layers. Cut into 1-inch strips. Pick
up each strip, holding one end in each
hand, and twist tightly in opposite direc-
tions. Place about 1½ inches apart on
greased cookie sheet. Sprinkle tops with
remaining sugar mixture. Cover and let
rise in a warm place (85° F.) until dou-
ble in bulk, about 1 hour.
Heat oven to 350° F. (moderate).
Bake twists about 25 minutes. Makes 12.
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# Cinnamon Twists
## Ingredients
- 1/2 recipe Basic Sweet Dough
- 2 Tbsp softened butter or margarine
- 1/2 cup sugar
- 2 tsp ground cinnamon
## Instructions
1. Roll dough into a 12-x-12-inch square.
2. Spread with butter.
3. Combine sugar and cinnamon.
4. Sprinkle center third of square with 3 Tbsp of the sugar mixture.
5. Fold one third of the dough over the center third.
6. Sprinkle this portion with 3 Tbsp sugar mixture.
7. Fold remaining third of dough over the two layers.
8. Cut into 1-inch strips.
9. Pick up each strip, holding one end in each hand, and twist tightly in opposite directions.
10. Place about 1-1/2 inches apart on greased cookie sheet.
11. Sprinkle tops with remaining sugar mixture.
12. Cover and let rise in a warm place (85° F.) until double in bulk, about 1 hour.
13. Heat oven to 350° F. (moderate).
14. Bake twists about 25 minutes. Makes 12.