Swedish Tea Ring

Ingredients

Dough

1 package active dry yeast

1 cup warm water

1/2 cup sugar

1 tsp salt

3 eggs

1/2 cup melted lard

5 cups flour

Filling

1/4 cup unsalted softened butter

1/2 cup brown sugar

1 tbsp cinnamon

1 tsp cardamom

1.5 tbsp flour

Pinch of salt

Diced pecans

Glaze

1 cup icing sugar

1/4 cup cream

1/2 tsp vanilla extract

Pinch of salt

Directions

Dissolve yeast in 1/4 cup lukewarm water.

Mix in eggs, salt, sugar, and 3/4 cup water. Add yeast, water, and cooled lard; mix.

Gradually add flour, one cup at a time, mixing well after each addition. Mix well, but do not knead.

Put in covered bowl and let rise in refrigerator overnight.

Divide dough into four equal pieces. Roll each piece to a rectangle. Brush softened butter onto dough. Sprinkle spices and pecans onto dough, then roll into tight log.

Shape log into a circle and cut slits 1 inch apart and 3/4 of the way deep, making sure to leave the top connected.

Take each strip and turn onto its side so that you can see the swirls facing up.

Let rise 5 hours.

Bake 20 to 25 minutes at 350.