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.
Swedish Tea Ring Recipe|Bread
- Yield: 2 rings 1x
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
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 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.
Glaze ring when completely cool. Garnish with candied cherries and whole pecans if desired.