swedish tea ring
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In Sweden, this is called 'Kaffebrod' or Swedish Tea Ring. There are dozens upon dozens of different recipes for Swedish Tea Rings. The filling can vary and include a variety of nuts, dried fruit and other confections. This one is a fairly basic recipe that includes an almond filling and a basic powdered sugar glaze drizzled over the baked Tea Ring for an added sweet touch.
yield
24 serving(s)
prep time
2 Hr 30 Min
cook time
30 Min
method
Bake
Ingredients For swedish tea ring
- TEA RING PASTRY:
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1 1/4 cupsmilk
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1/4 cupwater
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2 1/4 tspyeast
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1/2 cupgranulated sugar
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5 cupsall-purpose flour
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1/2 cupunsalted butter, softened (8 tablespoons)
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2 lgeggs
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1 tspsalt
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1 tspground cardamom
- FILLING:
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2 Tbspunsalted butter, melted
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1/4 cupgranulated sugar
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1/2 cupfinely chopped almonds
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1/2 tspalmond extract
- EGG WASH:
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1 lgegg, well beaten
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1 tspwater
- GLAZE:
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2 Tbspunsalted butter, softened
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1 cupsifted confectioners' sugar
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1/2 tspvanilla extract or almond extract
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1 to 2 Tbspmilk, as needed for consistency
How To Make swedish tea ring
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1In a saucepan, heat the milk and water just until warm (or at 80°F). Add the yeast and 1 Tbsp of the sugar, and stir until the yeast is dissolved.
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2Pour the yeast mixture into a large mixing bowl, and add 2 cups flour. Mix until dough is smooth and well blended. Stir in the butter, remaining sugar, eggs, salt and cardamom. Stir in 2 more cups of flour, and mix until a crumbly dough forms. Turn dough onto a floured surface, and knead about 5 minutes or until dough is smooth and elastic (easily springs back when you pinch a portion of dough and pull it toward you). Add more flour if needed to keep dough from sticking to your work surface. After kneading, the dough should be soft, supple and retain its shape when you form it into a ball. (If dough sinks or flattens, it needs more kneading.)
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3Place dough in a greased bowl, cover, and let rise in a warm location for about 60 to 90 minutes, or until doubled in size.
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4Punch dough down, and divide into two portions. Set half of the dough aside.
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5Roll one dough half into a rectangle about 18x10-inches in size. In a small bowl, stir together 1 tablespoon of the melted butter and the almond extract. Brush the almond butter on the pastry surface. Combine the sugar and chopped almonds, and sprinkle it evenly over the butter layer.
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6Preheat oven to 375°F. Lightly butter two small baking sheets; set aside.
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7Roll the wide edge of the dough like a jelly roll (it should be about 18 inches in length). Place the rolled log on one of the baking sheets. Bring the ends together to form a ring, and pinch ends together to seal. Cut dough at about 1 inch intervals about 3/4 of the way through (being careful not to cut it into slices). Repeat with remaining dough half. Set aside for 1 hour to let the tea rings double in size.
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8Mix the egg and water, and brush the tops of the dough with the egg wash.
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9Place baking sheets in the oven and bake 25 to 30 minutes.
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10Whisk the butter, powdered sugar, vanilla extract and 1 tablespoon milk until smooth but still thin. If needed for consistency, add more milk a little at a time and keep whisking until glaze is thin and smooth. Drizzle a thin line of the glaze over the top of the tea rings. Slice and serve while still warm.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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