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5'VUllU almond pastry filling. Filling: For Swedish Tea Ring 2 tablespoons melted butter 1/3 cup light-brown sugar, packed 1/2 cup raisins 1/2 cup walnuts or pecans, chopped (optional) Glaze: 1 cup confectioners’ sugar 1 or 2 tablespoons milk 1/2 teaspoon vanilla extract Dissolve yeast in warm (1/2 cup) with 1 teaspoon sugar. Let proof 5 to 10 minutes. In a large mixer bowl, or food processor. Combine flour, 1/3 cup sugar, salt and butter cut up into chunks. With mixer, food processor (or by hand with a pastry blender), blend until mixture is the consistency of commeal. By hand, gradually* stir in milk, egg yolks •' * * * in a greased bowl. Cover with* ’ foil or plastic wrap and refrigerate
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