Currant Tea Ring

Ingredients

• 2 cakes compressed j'east
• 1 cup milk (scalded and cooled)
• 1 cup lukewarm water
• 1 tablespoon sugar
• i teaspoon salt
• 7 cups sifted Purity Flour
• 6 tablespoons lard or butter
• i cup sugar
• 3 eggs

Method

1. 1

   Dissolve yeast and 1 tablespoon sugar in lukewarm liquid.

2. 2

   Add 3 cups flour and beat until smooth.

3. 3

   Add lard or butter and sugar, thoroughly creamed, and eggs well beaten.

4. 4

   Gradually add the remainder of the flour to make a moderately soft dough, then add the salt.

5. 5

   Knead lightly, place in a greased bowl, cover, and let rise in a warm place for about 2 hours or until doubled.

6. 6

   Roll out in oblong pieces, brush with melted butter, sprinkle with brown sugar, currants, and cinnamon.

7. 7

   Roll up lengthwise and place in a circle on a greased pan.

8. 8

   Cut slices almost through and turn each slice partly on its side.

9. 9

   Let rise for 1 hour, bake for 25 minutes, and glaze with egg diluted with milk before baking.

Nutrition per serving

As published

This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 10. The excerpt below is the record exactly as published.

CURRANT TEA RING 2 cakes compressed j'east. 1 cup milk (scalded and cooled). 1 cup lukewarm water. 1 tablespoon sugar. i teaspoon salt. 7 cups sifted Purity Flour. 6 tablespoons lard or butter. i cup sugar. 3 eggs

Cook this with the app: pantry check, scaling, and the assistant.