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Nutritional Info
  • Servings Per Recipe: 36
  • Amount Per Serving
  • Calories: 267.0
  • Total Fat: 15.0 g
  • Cholesterol: 45.9 mg
  • Sodium: 147.8 mg
  • Total Carbs: 33.6 g
  • Dietary Fiber: 1.1 g
  • Protein: 2.8 g

View full nutritional breakdown of Swedish Tea Log calories by ingredient
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Swedish Tea Log

Submitted by: C_ANEMONE


Number of Servings: 36

Ingredients

    2 pkg active dry yeast
    1/2 cup warm milk
    4 1/2 cups flour
    1/4 cup sugar
    1 tsp salt
    1 cup butter
    1/2 cup heavy cream
    2 eggs
    1/2 cup dried currants
    1/2 cup butter, softened
    1 cup brown sugar
    1 cup chopped pecans
    1/2 cup butter
    3 cups powdered sugar
    1 tsp vanilla
    4-6 Tbsp heavy cream

Directions

Dissolve yeast in warm milk and let sit for 5 minutes until bubbly. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants and mix well. Cover and chill at least 2 hours.
For filling, cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.

Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six coffee cakes. I put three coffee cakes on 1 cookie sheet.

Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the coffee cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.

For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost coffeecakes.

Makes 6 coffeecakes, technically serving 36, but actually serving 4 if you let people eat all they want to!



Number of Servings: 36

Recipe submitted by SparkPeople user C_ANEMONE.





TAGS:  Desserts |

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