Swedish T-Ring Bread

I come from a wonderful family.  My father's side is all Swedish, and growing up I got to enjoy some amazing recipes that most people don't ever get to try.  I have a couple of favorites that I will share this Christmas.  December 13 is St. Lucia day in Sweden (the darkest day of the year) and they make a special saffron bread, so on Dec. 13 plan on that recipe from me.  It's a fun little tradition to start.  If you have ever seen a picture of a little girl wearing a crown of candles that is where it comes from.

Anyway, back to the T-ring bread.  This bread is easy and delicious.  I know "bread" recipes scare a lot of people because a lot of bread recipes can be intimidating or difficult.  I promise that ANYONE can make this bread though.  It's just a nummy, melt in your mouth kind of bread.  Eat it when it's nice and hot and you'll make sure to make it part of your Holiday traditions from now on.

Ingredients

2 C. Hottest tap water

5-6 C. Flour

1/2 C. Sugar

2 Tbs. Yeast (rapid-rise)

2 tsp. Salt

2 Large Eggs, room temp.

1/2 C. Vegetable Oil

1/4 C. Butter, melted

Cinnamon and Sugar

Icing Ingredients
4 C. Powdered Sugar

2 tsp. Vanilla

1/4 C. Butter, softened

Milk

Directions
In a large bowl or mixer, combine hot water and 2 1/2-3 C. of Flour.  Mix well.  Add sugar, yeast, and salt.  Mix until well blended.  Let dough rest about 5 minutes.  Add eggs and vegetable oil.  Add flour a little at a time and mix with a dough hook for about 5 minutes.  Dough should be soft and sticky.

Spread dough out on a floured counter.  You should be able to press the dough into a rectangle with your hands.  Spread with melted butter, cinnamon and sugar.  (Don't butter the edges because it will be hard to close the ring).  Roll up the bread and seal along the edges.  Roll a twist in each of the sides and then attach the edges so you have a beautiful twisted wreath. 

Use the scissors and cut little slits in the top all around the wreath (I normally do about 5 slits).  Place on a greased cookie sheet and let rise until it doubles in size.  Bake at 350 degrees for 12-14 minutes until the top is very lightly golden.

Take out the oven and let sit while you make the icing.  In a bowl combine the powdered sugar. vanilla, and softened butter.  Very slowly add drops of milk until the icing comes together and is the consistency you like.  Drizzle the icing over the warm bread. 

I leave it just like this, but you can decorate with cherries and pecans.  Enjoy!