Linda Larsen’s recipe for Swedish Tea Log, found at About.com, Busy Cooks.
2 packs active dry yeast (= 4.5 tsp)
1/2 cup warm milk
4 1/2 cup unbleached flour
1/4 cup white sugar
1 tsp. salt
1 cup butter
1/2 cup heavy cream
1/2 cup dried currants
1/2 cup butter, softened
1 cup brown sugar
1 cup chopped pecans
1/4 cup butter
1 1/2 cup powdered sugar
1 tsp. vanilla
2-3 Tbsp. heavy cream
Dissolve the yeast in the warm milk and let it sit until it has softened. Put the flour, white sugar and salt in a bowl and cut in the 1 cup butter until it looks like tiny peas. Add the 1/2 cup cream, eggs, yeast and currants and mix well. Cover and chill for at least two hours. (You can do all this the day before you want to bake and let the dough rest in the fridge over night. Just be sure it’s well covered so it doesn’t dry out.)
Divide the dough into 4 or 6 parts. 6 parts will make smallish wreaths, like the one in the picture at the top of the page. Roll out each part on a floured or non-stick surface to measure 12″ x 6″ (or appropriately larger if you are making only 4 wreaths).
Spread each sheet with 1/6 (or 1/4) of the filling and sprinkle the corresponding proportion of chopped pecans on top. Roll up, starting with the long side.
When it’s all rolled up, make a circle, stuffing one end a short distance into the other and pinching the dough to seal it. Put on a foil lined cookie sheet and, with scissors, make cuts around the wreath not quite all the way through. Turn the cut pieces so the inside is up:
Let your wreaths rise for about an hour. You can also refrigerate them overnight if you want – if you’ve got enough room in the fridge! Bake the wreaths at 350 for 20-25 minutes (add 5 or 10 minutes if you refrigerated the formed wreaths).
While they are baking make your frosting. Heat the 1/4 cup butter in a heavy saucepan until it begins to turn slightly brown. Beat in the powdered sugar, vanilla and enough cream to make the consistency frosting you like. I’m going with runny next year, and will just drizzle it over the wreaths. If you want you can make it thicker, more like a cake frosting. (If you want to make it thick, double the amount of butter and powdered sugar used.) It just depends upon the sweetness of your tooth.
I have made this with raisins instead of currants, and it’s just fine. I wonder that there is no cardamom and/or cinnamon in the filling; next year I will try with some cinnamon. I think they will be even better. No wait! That’s not possible; they are heavenly just as they are…