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1/4 tsp vanilla extract. Heat the milk until tepid (105F-110F). In the bowl of a stand mixer, dissolve yeast in the warm milk until foamy, about 1o minutes. Add 2 1/2 cups flour, butter, salt, sugar, egg, lemon zest and mix using the dough hook until the dough comes together. Add the remaining 1/2 cup of flour if the dough is still too soft.
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Sprinkle the yeast over the liquid stir to dissolve. Set aside for about 5 minutes or so, until you see the top of the liquid start to bubble. Place the flour, remaining brown sugar, melted butter, egg, salt, and cardamom in the bowl of a stand mixer fitted with a paddle attachment. Mix on slow speed to combine.
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Heat milk and water to just warm (about 80 degrees F). Add yeast and 1 tablespoon sugar, stir to dissolve. Pour into a large mixing bowl. Add 2 cups flour and mix until smooth. Mix in butter, 1/2 cup sugar, eggs, salt and cardamom. Stir in 2 to 2 1/2 cups of flour, mixing until a shaggy dough forms. Flour a board or countertop and turn out dough.
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Dissolve the yeast in a liquid measuring cup with warm water; set aside. Combine the hot milk, sugar, salt and shortening (or butter) in large mixing bowl. Cool to lukewarm. Add eggs, 1 cup of flour and dissolved yeast, stirring well after each addition. Add enough remaining flour to make a soft dough.
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Bake the tea ring for 25-30 minutes or until golden brown. Allow Tea Ring to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. In a small bowl, whisk together the powdered sugar, milk, almond extract (optional) and vanilla extract until smooth. Drizzle over the tea ring.
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Pour into a mixing bowl. Mix in yeast mixture and the egg. Add the spices, then gradually add the flour: Mix in the salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups, gradually add more flour until a soft dough starts to form into a ball and pull away from the sides of the bowl.
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Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches. In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough.
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Directions. In a large bowl, add the milk, sugar and yeast and set aside for 5 minutes. In a separate bowl, whisk together the flour and salt. Extra cardamom can be added here too. To the milk mixture, add the egg and butter and whisk smooth. Gradually add in the flour, 1/2 cup at a time, until a sticky dough forms.
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PREPARE YEAST: In a small saucepan, heat milk to scalding. Remove from heat and allow to cool until lukewarm. In a small bowl, dissolve 1 tsp sugar in warm water, stir in yeast, and allow the yeast to bloom. PREPARE DOUGH: In a large mixing bowl, combine butter, sugar, and egg. Add bloomed yeast and stir in milk.
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Preheat oven to 350*F. Once the tea ring has risen, bake for 35 minutes. If dough begins to look too dark, cover with foil for last 5 minutes. While the tea ring is baking, make the icing. In a small bowl combine powdered sugar and 1 Tablespoon of milk. If the mixture is too thick, add 1 additional tablespoon of milk.
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Directions. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top.
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In a large bowl, whisk together the flours, baking powder, salt and. cinnamon; set aside. In a small bowl, whisk together the sugar, orange juice and oil. Combine the wet ingredients with the flour mixture. Stir together until the dough comes together. The dough should be a little. softer than a pasta frolla dough.
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Step 3: Spread Filling. Punch the dough down and on a lightly floured surface, roll it out to a 20"x12" rectangle. Spread it with softened butter and then sprinkle the cinnamon sugar mixture on top. With the long side facing you, begin rolling up the dough into a long log. Seal the seam by pinching the dough together.
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Cream butter and brown sugar until light and fluffy. Add yolk of one egg and mix well. Gradually add the flour until just combined. Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls. Place egg white and pecans in two separate small bowls.
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Dissolve 1 teaspoon of the sugar in warm water, then stir in yeast and allow it to dissolve and start to bubble. In a large mixing bowl, combine the butter, remaining sugar, and egg. Add the yeast mixture and the scalded milk. In a small bowl mix the flour with the salt and cardamom.
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In a small saucepan combine the 3/4 cup milk, 1/3 cup granulated sugar, 1/3 cup unsalted butter, 1 teaspoon salt. Heat over low heat until the mixture reaches 110°F (if mixture goes above 110℉, allow to cool until it reaches 110℉ again). Combine the 1 (0.25 oz) pkg active dry yeast and warm water in a small bowl.
