Currant Tea Ring

2 cakes yeast
1 cup milk, scaled and cooled
1 cup lukewarm water
1 tablespoonful sugar
7 cups sifted flour
6 tablespoonfuls lard or butter
1/2 cup sugar
3 eggs
1/2 teaspoonful salt

Simply delicious!  This recipe makes two large or three small rings.

Dissolve yeast and one tablespoonful sugar in lukewarm liquid.  Add three cups of flour and beat until smooth.  Add lard or butter and sugar, thoroughly creamed, and eggs beaten until light, then remainder of the flour gradually, or enough to make a moderately soft dough, and the salt.  Turn on board, knead lightly.  Place in greased bowl.  Cover and set aside in a warm place to rise, for about two hours.

Roll out in oblong piece, one-fourth-inch thick.  Brush with melted butter.  Sprinkle with brown sugar, currants and cinnamon.  Roll up lengthwise and place in a circle on a large, shallow greased pan or baking sheet.  With scissors cut three-fourth-inch slices, almost through.  Turn each slice partly on its side, pointing away from center.  This should give the effect of a many-pointed star, and show the different layers with the filling.

Cover and let rise one hour, or until light, and bake twenty-five minutes.  Just before putting in oven, glaze with egg, diluted with milk.  Ice while hot with plain frosting.  (See recipe for frosting here.)

Cinnamon Rolls may be made by cutting entirely through and laying side by side in a pan.