Tom's Swedish Tea Ring

This recipe comes from the Tassajara bread book. All the measurements are in cups as it is an American book. An approximate cup is an almost full 1lb honey jar (not so useful if you're not addicted to honey like me). It's not terribly important as long as you use the same cup throughout.

First; the yeasted pastry.
1 cup warm water
1 tablespoon yeast (I used fast action baking yeast)
2 tablespoons honey
1 egg
1½ cups white flour

Dissolve the honey in the water and add the yeast to it. Place the flour in a bowl and add the egg and watery ingredients. Beat well. Leave to prove for 30-60 minutes.

3 tablespoons melted butter or oil
1 teaspoon salt
2-2½ cups sifted white flour

Fold in fat, salt and enough flour to form dough. It should be slightly sticky, but come away from the sides of the bowl easily. Knead well on a floured surface until smooth (about ten minutes). Place the dough back in the bowl, cover, and leave to prove for about an hour. Knock back and leave to rise again. During the final rise make the fruit filling:

1 cup chopped fruit, I used dried prunes and apricots.
½ teaspoon cinnamon or nutmeg
1 tablespoon lemon juice
¼ cup brown sugar
Small pinch salt

This bit can be adapted to your tastes (and what you've got available!), any fruit should work. Simmer with a small amount of water until thickened.

Roll out dough to approx 12" x 14" rectangle.

Spread the fruit mixture over the dough and roll up along the long edge. Curl round to form a ring. Snip into the outside of the roll at 1 inch intervals, most of the way through, then twist each section over so you can see the spiral of fruit, overlapping the sections to form a lovely pattern.

Brush with egg glaze and bake for 30-40 minutes at about 190°C.

Enjoy