This recipe was clipped from Family Circle Magazine and published in 1978, this was found in a large collection. Recipe is typed below along with a scanned copy.
BASIC SWEET DOUGH
This light and rich yeast dough can be used for making all kinds of sweet breads. “Sometimes I just shape the dough into bowknots and put a gob of jelly in the center of each,” Mrs. Harris says. But more often, she will save half the dough for an Apricot-Pecan Tea Ring [1].
Makes enough for one (10-inch) Apricot Tea Ring and 16 sweet rolls.
2 envelopes active dry yeast
1/2 cup very warm water
1 cup milk, scalded
1/2 cup sugar
1/4 cup (1/2 stick) butter or margarine
2 teaspoons salt
5 to 5 1/2 cups sifted all-purpose flour
2 eggs
1 teaspoon grated lemon rind
1/4 teaspoon ground mace
- Sprinkle yeast over very warm water in a large bowl (very warm water should feel comfortably warm when dropped on wrist). Stir until yeast dissolves.
- Combine scalded milk with sugar, butter and salt, stirring until sugar dissolves and butter melts. Cool mixture to 105° – 115° F.
- Add milk mixture to yeast, then beat in 2 cups of the flour. Beat in the eggs, lemon rind and mace. Mix in the remaining 3 to 3 1/2 cups of flour, 1 cup at a time, to make a soft but manageable dough. If weather is humid, you may need slightly more flour.
- Turn dough out on a well-floured surface (you’ll find the dough very sticky at first, so keep your hands well floured, too). Knead lightly for about 5 minutes or until smooth and elastic.
- Place dough in a warm buttered bowl; turn buttered side up. Cover and let rise in a warm, draft-free spot until doubled in volume–about 1 1/2 hours.
- Punch dough down and let rest for 10 minutes. Divide the dough in half, then use half for preparing an Apricot-Pecan Tea Ring and the other half for your favorite sweet rolls.