I got this recipe from my mom. She got it from a friend, JoAnn, who is famous for these. The recipe if from 1962 and was a Pillsbury Junior Bake-Off Winner. Ardythe Dey won $1000 for the recipe.
The recipe was easy to make and is impressive. It is also rich and delicious! I have not seen what a Swedish Tea Log is supposed to look like, so I winged it. I will put the recipe in its original format.
Swedish Tea Logs
Adapted from Ann Pillsbury
Buttery-rich, no-knead dough wraps around a butter-pecan filling.
Makes 3 coffee cakes
Mix............... 1 packet of yeast (2 1/4 teaspoons) in
1/4 cup warm water.
Sift Together. 2 1/4 cup flour
2 tablespoons sugar
1 teaspoon salt
into mixing bowl.
Cut in........... 1/2 cup butter until particles are fine.
Add.............. 1/4 cup Evaporated Milk
1 unbeaten egg and yeast mixture; mix well. Cover; chill 2 hours or overnight.
Cream.......... 1/4 cup butter. Add
1/2 cup firmly packed brown sugar; cream well. Stir in
1/2 cup pecans, chopped.
Divide...........dough into thirds. Roll out one part on a floured surface to a 12x6-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.
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.
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.