Swedish Tea Ring a sweet yeast bread filled with cinnamon, raisins and pecan filling, rolled like a jelly roll and formed into a ring. A wonderful breakfast roll that is perfect for Christmas Morning or anytime you want a sweet yeast tea bread. Dough can be made a head and rolled out later. Everyone will love the beautiful presentation and light moist cinnamon raisin pecan flavor. Best eaten slightly warmed so glaze is softly melted.
How to Make a Swedish Tea Ring
Proofing the Yeast: In glass measuring cup, heat water in microwave 45 seconds. Stir in ½ teaspoon sugar. Stir to dissolve. Water should be between 110-115 degrees. Add yeast and stir to dissolve. Let proof until yeast rises to top of measuring cup.
If your yeast does not rise like the photo, toss it out and start over.
Place proofed yeast into large mixing bowl, stir in remaining sugar, butter, egg and 2 cups of flour. Beat dough to blend with dough hook attachment. Let dough set for 5 minutes to rest. Mix enough remaining flour to make dough easy to handle but not too dry.
Turn dough onto lightly flour surface knead until smooth and elastic, about 5 minutes.
In greased bowl place dough, spray dough with cooking spray. Cover and let rise in warm place until double about 2 hours. Dough is ready if an indentation remains when punched down.
Rolling out the Dough
Prepare baking sheet with parchment paper or lightly grease. Set aside. Punch down risen dough. On a floured surface, knead dough until smooth. With rolling pin, roll dough into a 15 x 9 inch rectangle. Set aside while you make the filling.
Combine filling ingredients except butter together. Spread softened butter on dough, sprinkle with combined filling. Add cinnamon raisin pecan mixture over the dough.
Roll up tightly, beginning at the 15-inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even all around. Place ring on prepared baking sheet.
Shape a piece of aluminum foil fold into a band, lightly spray with cooking spray and place in center of dough ring. (This will help the center stay round).
With kitchen scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each slice on its side. Let ring rise for 40 minutes or until double. Brush with egg wash.
Heat oven to 375 degrees. Bake until golden brown, 25 minutes. Cover with foil if top browns too fast. Remove from oven and cool.
Making the Glaze for Swedish Tea Ring
- Spread glaze over ring decorate with well drained 8-12 candied cherries.
- Baked Ring can be frozen without the glaze and décor.
- Dough can be made ahead, covered and refrigerated no longer than 4 days.
Swedish Tea Ring Recipe|Bread
Sweet yeast dough filled with cinnamon, raisins and chopped toasted pecans, rolled into a jelly roll and shaped into a ring. Ring is sliced into 1″ pieces while slightly twisted to lay on it’s side. Once baked and cooled a buttercream glaze and candied cherries garnish the danish.
- Prep Time: 30 minutes + 2 hour rising time
- Cook Time: 40 minutes second rise, 25 minute bake
- Total Time: 4 hours
- Yield: 1 coffee cake ring 1x
- Category: Breads
- Method: Baking
- Cuisine: Swedish
Ingredients
1 package active dry yeast
1/2 cup warm water (110-115)
1/2 cup lukewarm whole milk (scalded then cooled)
1/3–cup granulated sugar
1/3–cup butter, softened
1 large egg
3 1/2– 4 cups all purpose flour
Filling:
2 tablespoons butter, softened
1 cup packed dark brown sugar
2 teaspoons ground cinnamon
1/2 cup raisins
1/2 cup diced pecans
Egg Wash:
1 egg yolk
2 teaspoons water
Glaze:
1 cup confectioner’s sugar
1 tablespoon whole milk
1/2 teaspoon clear vanilla or creme bouquet flavoring
Garnish: 8-12 Candied Cherries, well drained or whole toasted pecan halves.
Instructions
- In glass measuring cup, heat water in microwave 45 seconds.
- Stir in ½ teaspoon sugar. Stir to dissolve. Water should be between 110-115 degrees. Add yeast and stir to dissolve. Let proof until yeast rises to top of measuring cup.
- Place proofed yeast into large mixing bowl, stir in remaining sugar, butter, egg and 2 cups of flour.
- Beat dough to blend with dough hook attachment. Let dough set for 5 minutes to rest. Mix enough remaining flour to make dough easy to handle but not dry.
- Turn dough onto lightly flour surface knead until smooth and elastic, about 5 minutes.
- In greased bowl place dough, spray dough with cooking spray. Cover and let rise in warm place until double about 2 hours. Dough is ready if an indentation remains when punched down.
Rolling out Tea Ring
- Prepare baking sheet with parchment paper or lightly grease. Set aside.Punch down dough.
- On a floured surface, knead dough until smooth, roll into a 15 x 9 inch rectangle.
- Combine filling ingredients except butter together.
- Spread softened butter on dough, sprinkle with combined filling.
- Roll up tightly, beginning at the 15- inch side. Pinch edge of dough into roll to seal well. Stretch roll to make even all around. Place ring on prepared baking sheet.
- Shape a piece of aluminum foil fold into a band, lightly spray with cooking spray and place in center of dough ring. (This will help the center stay round).
- With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each slice on its side.
- Let ring rise for 40 minutes or until double. Brush with egg wash.
- Heat oven to 375 degrees. Bake until golden brown, 25 minutes.
- Cover with foil if top browns too fast. Remove from oven and cool.
Making the Glaze:
Mix 1 cup powdered sugar, 1 tablespoon whole milk or cream and ½ teaspoon clear vanilla or crème bouquet*, stirring until smooth and desired consistency.Baked ring can be frozen without the glaze and décor. Before serving thaw to room temperature and place in preheated 300 oven to warm for 8 minutes. Remove from oven and cool slightly then drizzle with glaze. If you want your glaze to be firmer, add additional confectioners sugar and drizzle over well cooled tea ring. Garnish with candied cherries or whole pecans if desired.
Notes
Dough can be made ahead, covered and refrigerated no longer than 4 days.
After baking, tea ring can be wrapped and frozen up to 30 days. Glaze right before serving at room temperature or warm in oven then glaze for a thinner consistency.
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