Swedish Tea Log

By MarieR

Ingredients

• 1 packet (1/4-ounce) yeast rapid rise
• 1/4 cup water 105 to 115 degrees F
• 2 1/4 cups all-purpose flour sifted
• 2 tablespoons sugar
• 1 teaspoon salt
• 1 stick (1/2-cup; 4-ounces) butter cold
• 1/4 cup (2-ounces) evaporated milk
• 1 large egg
• Filling
• 1/2 stick ( 2-ounces) butter room temperature
• 1/2 cup light brown sugar packed
• 1/2 cup pecans, toasted chopped
• Vanilla Glaze
• 2 tablespoons margarine or butter
• 1 cup powdered sugar sifted
• 1/2 teaspoon vanilla
• 1 tablespoon evaporated milk

Details

Servings 1

Preparation

Step 1

Dissolve the yeast in the 1/4 cup warm water with a pinch of sugar.
In large bowl, sift together the flour, sugar and salt.
Cut the butter into the flour mixture until the butter particles are fine.
Add the evaporated milk, unbeaten egg into the flour, butter mixture.
Mix all together with the dissolved yeast. Cover;
CHILL 2 HOURS or OVERNIGHT
Filling: Cream the room temperature butter; add the brown sugar and mix well.
Divide dough in thirds.
Roll out one part on floured surface to 12 x 6-inch rectangle. Spread with one-third of the filling. Roll up starting with 12-inch side; seal. Place crescent shaped on cookie sheet lined with tin 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.

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

Bake in oven preheated 350 degrees F for 20 to 25 minutes or until golden brown. Frost while warm.

VANILLA GLAZE
Brown butter or margarine in small sauce pan and remove from heat; add sifted powdered sugar and vanilla. Stir in 1 to 2 tablespoons evaporated milk until of spreading consistency.