SWEDISH TEA LOG

  • 1 package of active dry yeast

  • ¼ cup warm water

  • 2 ¼ cups flour

  • 2 T. sugar

  • 1 t. salt

  • ½ cup butter

  • ¼ cup evaporated milk

  • 1 egg

  • ¼ cup dark raisins

Sprinkle yeast over warm water to dissolve.  Mix flour, sugar, and salt.  Cut in butter.  Add milk, egg, and raisins.  Then add yeast and water mixture.  Knead once or twice.  Refrigerate overnight.  Divide dough in half.  Roll out each half to 9 x 12 rectangle.  Spread with filling.

FILLING

  • ¼ cup soft butter

  • ½ cup dark brown sugar

  • ½ cup chopped pecans

  • ½ cup flake coconut

Roll up jelly roll style.  Place on greased cookie sheet seam side
down.  Let rise one hour.  Bake 20 minutes 325 – 350 degrees.  Top with mixture of 2 T. butter melted, 1 cup powdered sugar, and ¼ cup evaporated milk.

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