Swedish Apple Yeast Bread Betty Crocker Recipe Cards

SWEDISH APPLE YEAST BREAD-BETTY CROCKER RECIPE CARDS

Steps:

• Heat oven to 375 degrees.
• Plump 1/2 cup of raisins in either water or apple juice. Set aside.
• Melt 2 tablespoons of butter in a 9 x 9" or 8 x 8" pan. (I used 8 x 8" with perfect results.).
• Mix sugar and preferred spice with a fork in a small bowl. Sprinkle sugar mixture over melted butter in pan.
• Take a medium to large apple and cut into very thin slices. The original photo showed the apple with it's peel left on; I preferred to remove it.
• Arrange apple slices in rows, over the sugar mixture.
• Drain raisins and sprinkle over the sliced apples.
• In a large bowl, stir together the package of yeast and the 3/4 cup of warm water. Stir until completely dissolved.
• To the yeast, add 1/4 cup sugar, 1 teaspoon salt and 1 cup of flour. Beat by hand 2 minutes or until batter drops from spoon in sheets.
• Add and beat until smooth 1 egg, 1/4 cup of shortening (I used very soft butter), 1 1/4 cup of flour, and the extra teaspoon of spice, if you prefer.
• Drop batter by small spoonfuls over the apples and raisins in pan, keeping dough close to each other. Cover pan and allow to rise in warm place until double; 50-60 minutes.
• Bake in a 375 degree oven for 30-35 minutes or until top is lightly browned.
• IMMEDIATELY remove the bread from pan by turning it upside down over serving plate. The sugar/butter mixture provides a glaze.
• Allow to cool. This is nice the first day and spectacular the second!

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

APPLE CINNAMON PULL APART BREAD

Steps:

• In 3-quart saucepan, stir together milk, oil and 1/2 cup of the brown sugar. Heat to simmering over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat; cool until warm (between 90°F and 110°F).
• Add yeast and 2 cups of the flour; stir until blended. Cover; let rise in warm place 1 hour or until doubled in size. Stir in remaining 2 1/2 cups flour, the salt, baking powder and baking soda.
• Heat oven to 350°F. Spray 8x4- or 9x5-inch loaf pan with cooking spray.
• On floured work surface, roll dough into 20x12-inch rectangle. Cut into 5 (4-inch strips), then cut crosswise 6 times, making 30 (4x2-inch) rectangles.
• In small bowl, stir together melted butter, cinnamon and remaining 1/2 cup brown sugar. Spread mixture over rectangles. Place 1 or 2 apple slices on each rectangle. Create 5 stacks of dough with 6 rectangles in each stack. Place stacks in loaf pan, edges facing toward bottom of pan and sugared sides facing center of loaf, not ends of pan.
• Bake 25 to 35 minutes or until puffed and golden brown. Cool 10 minutes; remove from pan to cooling rack. Cool about 1 hour.
• In a small bowl, mix glaze ingredients with wire whisk until smooth and thin enough to drizzle. Drizzle glaze over loaf.