What’s Sweeter than Candy?

…a Swedish tea log!

As I wrote previously, I attended a potluck dinner in NJ and one exchange student from Sweden brought in a killer dessert. Hence, I take zero credit for this recipe (originally written by Carole Haas), posting it because well the result is killer, although it does appear time intensive, particular prepping over 2 days. Not OneFoot-friendly with regards to convenience.

The recipe is as follows:

Swedish Tea Log (Yields 3 logs)

Part 1: Log Dough

1 pkg dry yeast
¼ cup warm water
2¼ cups sifted flour
2 tablespoons sugar
1 teaspoon salt
½ cup butter
¼ cup evaporated milk
1 unbeaten egg

Part 2: Vanilla Glaze

2 tablespoons butter
1 cup sifted powdered sugar
1 tablespoon vanilla
1-2 tablespoon evaporated milk
¼ cup chopped pecans

Part 3: Log Filling

¼ cup butter
½ cup packed brown sugar
½ cup chopped pecans.

Soften yeast in water. Sift together flour, sugar and salt. Cut in butter until particles are fine. Add milk, egg and yeast mixture. Mix well. Cover and chill 2 hours or overnight.

Divide dough in thirds. Roll out one part on floured surface to 12×6 inch rectangle. Spread with ⅓ filling. Roll up starting with 12 inch side, seal.
Place crescent shape on cookie sheet lined with aluminum foil. Make cuts along outside edge 1 inch apart to within ½ inch of center. Turn piece on side. Repeat with remaining two dough sections.
Let rise in warm place until light, about 1 hour.
Bake at 350 degrees for 20-25 minutes. Frost while warm.
Melt butter. Add sifted powder sugar and vanilla. Stir in 1-2 tablespoons evaporated milk until of spreading consistency. Spread on logs while still warm. Sprinkle with a few chopped pecans.
Cream butter and brown sugar. Stir in chopped pecans.

Enjoy the dessert folks. It’s a bit rich for me to be enjoying too often but it’s definitely a good one for large gatherings and holidays!

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