1 pkg. active dry yeast
1/4 c. warm water (105 to 115 degrees)
1/4 c. lukewarm milk, scalded then cooled
1/4 c. sugar
1/2 tsp. salt
1 egg
1/4 c. shortening
2 1/4 to 2 1/2 c. all-purpose flour

If using self-rising flour, omit salt.

In mixing bowl, dissolve yeast in warm water. Stir in milk, sugar, salt, egg, shortening and half the flour. Mix with spoon until smooth. Add enough remaining flour to handle easily; mix with hand or spoon.

Turn onto lightly floured board; knead until smooth and elastic, about 5 minutes. Round up in greased bowl; turn once to bring greased side up. Cover; let rise in warm place (85 degrees) until double, about 1 1/2 hours. To test for rising, stick 2 fingers in dough. If holes remain but top stays smooth, dough is ready. Punch down.

SWEDISH TEA RING:

1 recipe Sweet Dough above
3 tbsp. soft butter
3/4 c. brown sugar (packed)
3 tsp. cinnamon
3/4 c. raisins
Creamy White Glaze, below

Roll dough on lightly floured board into rectangle, 15x9 inches; spread with butter. Stir together sugar, cinnamon and raisins; sprinkle over dough.

Beginning at long side, roll up tightly as for jelly roll. Seal well by pinching edges of roll together. Stretch roll slightly to make even. Place sealed edge down in ring on lightly greased baking sheet. Pinch ends together. With scissors, make cuts 2/3 of the way through ring at 1 inch intervals. Turn each section on its side. Let rise until double, about 45 minutes.

Heat oven to 375 degrees. Bake 25 to 30 minutes or until golden brown. While warm, drizzle Creamy White Glaze over ring and, if desired, decorate with nuts and cherries. Makes 1 ring.

CREAMY WHITE GLAZE:

Mix 1 tablespoon water or milk or 1 1/2 tablespoons light cream into 1 cup confectioners' sugar and 1/2 teaspoon vanilla until of spreading consistency.