Swedish Tea Ring


1 package active dry yeast

½ cup warm water (110-115)

½ cup lukewarm whole milk (scalded then cooled)

1/3-cup granulated sugar

1/3-cup butter, softened

1 large egg

3 ½- 4 cups King Arthur Self–rising flour


2 tablespoons butter, softened

1 cup packed dark brown sugar

2 teaspoons ground cinnamon

½ cup raisins

½ cup diced pecans

Egg Wash:

1 egg yolk

2 teaspoons water


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.


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 n 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:

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.  Spread glaze over ring decorate with nuts, and cherries.  Baked Ring can be frozen without the glaze and décor.

Dough can be made ahead, covered and refrigerated no longer than 4 days.

* Crème Bouquet extract can be found in Kingsport at the Gazebo or online.

Yield:  2- 12″ rings





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