Ellen Bryan'S Swedish Tea Ring - cooking recipe

Ingredients

8 to 9 c. flour (plain)
3 pkg. yeast
1 stick butter or margarine
1/2 c. sugar
2 eggs
1 1/2 c. cold milk
1 Tbsp. salt
2 to 3 Tbsp. cinnamon
1 tsp. vanilla
1 box light brown sugar
1 box confectioners sugar
about 1 c. softened margarine or butter (for spreading over rolled out dough)
3 c. pecans or walnuts (save best pieces for decorating top)
colored candy citrus (if desired, for decorating top)
1 large bottle maraschino cherries or candied cherries

Preparation

In large bowl, put 1/2 cup warm (not hot) water, yeast and sugar.
Stir until dissolved well.
In medium saucepan, melt butter or margarine.
Pour in cold milk.
Add salt.
When melted mixture is lukewarm, pour into yeast mixture.
Add eggs and about 3 1/2 cups unsifted flour.
Stir until lumps dissolve.
Add about 3 1/2 cups of flour; stir well.
Knead well.
Let rise in bowl for about 1 hour; stir down.* Roll on a large floured space into the largest rectangle possible.
Spread completely with softened butter or margarine.
Sprinkle with box of light brown sugar and sprinkle heavily with cinnamon.
Across one long end, place the broken nuts. Start with nut side and roll like a jelly roll.
Seal edges very well.