The original from 1962.
Followed by a readable version. If you want the brand names, click on the pictures. You might need to know it’s Red Star Yeast.
Swedish Tea Log 1962 Pillsbury Bake off junior winner
Ardythe Dey of Fort Calhoun Nebraska.
What does this 16-year old plan to buy with her prize money? Black Angus cattle!
Buttery-rich, no-knead dough wraps around a butter-pecan filling.
Makes 3 coffee cakes (I triple this for Christmas breakfast. Leftovers are perfect for Boxing Day breakfast.)
Soften 1 packet of yeast in 1/4 cup warm water.
Sift Together into mixing bowl:
- 2 1/4 cup flour
- 2 tablespoons sugar
- 1 teaspoon salt
Cut in until particles are fine:
- 1/2 cup butter
(Ardythe Dey didn’t have a food processor, but it sure makes it quick!)
- 1/4 cup Evaporated Milk
- 1 unbeaten egg
- ¼ cup currants or chopped raisins and
- yeast mixture
Mix well. Cover; chill 2 hours or overnight.
- 1/4 cup butter.
- 1/2 cup firmly packed brown sugar.
- 1/2 cup pecans, chopped.
Divide dough into thirds. Roll out one part on a floured surface to a 12×6-inch rectangle.
Spread with one-third of the filling.
Roll up starting with the 12-inch side; seal. Place, crescent shape, on a cookie sheet lined with aluminum foil. Make cuts along outside edge 1 inch apart to within 1/2 inch of center. Turn cut pieces on sides. Repeat with remaining dough. (We never did the ‘turn cut pieces part’, so who knows?)
Let Rise in a warm place until light, about 45 minutes.
Bake at 350º for 20 to 25 minutes until golden brown. Frost while warm. (I haven’t frosted since the time I made this at a friend’s house one Christmas and used cornstarch instead of powdered sugar. Fine without it.)
Brown 2 tablespoons butter. Add 1 cup sifted powdered sugar and 1/2 teaspoon vanilla. Stir in 1 to 2 tablespoons evaporated milk until of spreading consistency.
And in case you long to enter the Bake-Off yourself:
James Beard AND Art Linkletter will be there.