Dissolve yeast in warm water in large bowl. Stir in milk, sugar, butter, salt, egg and 2 cups of the flour. Mix until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 1 1/2 hours.
Punch down dough. Shape, let rise and bake as directed in Christmas Stollen Recipe
Notes
This recipe makes enough dough for 2 Swedish Tea Rings (Christmas Stollen)
For whole wheat dough, substitute half of the flour with King Arthur White Whole Wheat flour.
Make-ahead Tip: After kneading, the dough can be covered and refrigerated in greased bowl no longer than 3 days.