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“Found this on recipedotcom. The reviews rave about the flakiness of the dough and it being one of the best tea bread recipes. Hope it lives up to its reputation. It makes 6 rather smallish logs. May double recipe.”
3hrs 25mins

Ingredients Nutrition


  1. Dissolve yeast in warm milk and let sit for 5 minutes until frothy. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants; mix well. Cover and chill at least 2 hours.
  2. For filling: cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.
  3. Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six tea cakes. (Three cakes may fit on one cookie sheet.).
  4. Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the tea cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.
  5. For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost tea cakes.

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