SWEDISH TEA RING

Steps:

• 1. In a saucepan, heat the milk and water just until warm (or at 80°F). Add the yeast and 1 Tbsp of the sugar, and stir until the yeast is dissolved.
• 2. Pour the yeast mixture into a large mixing bowl, and add 2 cups flour. Mix until dough is smooth and well blended. Stir in the butter, remaining sugar, eggs, salt and cardamom. Stir in 2 more cups of flour, and mix until a crumbly dough forms. Turn dough onto a floured surface, and knead about 5 minutes or until dough is smooth and elastic (easily springs back when you pinch a portion of dough and pull it toward you). Add more flour if needed to keep dough from sticking to your work surface. After kneading, the dough should be soft, supple and retain its shape when you form it into a ball. (If dough sinks or flattens, it needs more kneading.)
• 3. Place dough in a greased bowl, cover, and let rise in a warm location for about 60 to 90 minutes, or until doubled in size.
• 4. Punch dough down, and divide into two portions. Set half of the dough aside.
• 5. Roll one dough half into a rectangle about 18x10-inches in size. In a small bowl, stir together 1 tablespoon of the melted butter and the almond extract. Brush the almond butter on the pastry surface. Combine the sugar and chopped almonds, and sprinkle it evenly over the butter layer.
• 6. Preheat oven to 375°F. Lightly butter two small baking sheets; set aside.
• 7. Roll the wide edge of the dough like a jelly roll (it should be about 18 inches in length). Place the rolled log on one of the baking sheets. Bring the ends together to form a ring, and pinch ends together to seal. Cut dough at about 1 inch intervals about 3/4 of the way through (being careful not to cut it into slices). Repeat with remaining dough half. Set aside for 1 hour to let the tea rings double in size.
• 8. Mix the egg and water, and brush the tops of the dough with the egg wash.
• 9. Place baking sheets in the oven and bake 25 to 30 minutes.
• 10. Whisk the butter, powdered sugar, vanilla extract and 1 tablespoon milk until smooth but still thin. If needed for consistency, add more milk a little at a time and keep whisking until glaze is thin and smooth. Drizzle a thin line of the glaze over the top of the tea rings. Slice and serve while still warm.