Best 8 Swedish Tea Ring Recipes

SWEDISH TEA RING

Steps:

• In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
• Grease 2 baking sheets or line them with parchment paper; set aside.
• Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
• Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
• [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
• Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
• Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
• Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
• In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

SWEDISH TEA RING WITH PECANS

Steps:

• In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
• In a large mixing bowl, combine the yeast mixture, milk, butter, salt, sugar, eggs, lemon zest, and 2 cups of the flour. Stir until smooth and well combined. Mix in the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
• Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 12x24 inches.
• In a small bowl, mix together the cinnamon, 1/4 cup sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
• Place the ring on a lightly greased cookie pan. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the center of the ring. Cover the roll with greased plastic wrap and let rise in a warm place until nearly doubled in volume, about 1 hour.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake until golden brown, 25 to 30 minutes. Remove the ring from the oven, place on a rack to cool.
• Place the lemon juice in a small bowl along with the vanilla. Add 1/4 cup of powdered sugar and stir until the sugar is dissolved. Continue adding powdered sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the lemon-sugar topping over the ring.

SWEDISH TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

SWEDISH TEA RING

Steps:

• Dissolve yeast in warm water until dissolved.
• Add next three ingredients and beat well.
• Add egg and lard then stir.
• Mix in 3 1/2 cups of flour.
• Gradually add the rest of the flour until dough is easy to handle.
• Place in large bowl.
• Grease top of dough and cover.
• Refrigerate until double.
• (May be left overnight and used early the next morning).
• Preheat oven to 375 degrees F.
• Punch down dough.
• Roll out 1/2 the dough into an oblong and butter well.
• Sprinkle w/ sugar and spice mix.
• Add fruit layer if you like.
• Roll up as a jellyroll.
• Place on large baking sheet and join ends together to form circle of dough.
• Using kitchen scissors, snip 2/3 way thru in 1 inch intervals.
• Turn sections until one sections lays on top of the next completing the ring.
• Let raise until double.
• Bake until 30 minutes or so until done.
• Using spatulas remove ring to seving plate while it is still very warm.
• Pour confectioners sugar glaze over warm ring and decorate w/ nuts, cherries etc.

FRUITED SWEDISH TEA RING

Steps:

• In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 16x9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired.

SWEDISH TEA RING

Steps:

• 1. In 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.
• 2. Pour 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.)
• 3. Place dough in a greased bowl, cover, and let rise in a warm location for about 60 to 90 minutes, or until doubled in size.
• 4. Punch dough down, and divide into two portions. Set half of the dough aside.
• 5. Roll 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.
• 6. Preheat oven to 375°F. Lightly butter two small baking sheets; set aside.
• 7. Roll 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.
• 8. Mix the egg and water, and brush the tops of the dough with the egg wash.
• 9. Place baking sheets in the oven and bake 25 to 30 minutes.
• 10. Whisk 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.

SWEDISH TEA RING

Steps:

• Dough: Combine ingredients in bread machine, set on manual - white bread. Add milk as needed to make moderately stiff dough through mixing. After the first rise, remove from machine and roll out to 12" x 18" rectangle on lightly greased surface. Dough will be elastic and require much rolling and resting to hold shape. Apply filling as directed below leaving 3/4" uncovered along one long edge. Carefully roll the dough along the long side, rolling toward the edge without filling. Pinch edge to seal. If roll is uneven in thickness or too short, gently roll out to proper length and even diameter. Bring ends together to form a ring - sealing ends is not critical but if there is excess uneven dough at an end snip it off with scissors. Place ring on parchment paper. Taking scissors, cut through the roll every 1 to 2 inches around the perimeter, leaving about 1/3 of the roll uncut at the center. Twist 'slices' sideways like dominoes that have fallen. Cover and let rise 1 hour. Cinnamon Filling: Combine sugar, cinnamon and melted butter just before applying to dough. Sprinkle with chopped walnuts. Almond Filling: Brush with melted butter and crumble almond paste onto rectangle and sprinkle with sugar and sliced almonds. Preheat oven to 375 degrees. Slide ring with parchment onto baking stone in the oven and bake for 10 minutes. Place foil loosely over ring and continue baking for another 10 minutes. After cooling drizzle sugar glaze over ring.

SWEDISH TEA RING

Steps:

• 1. Sprinkle yeast into mixture. stir until yeast is dissolved Stir in eggs and shortening.
• 2. Mix in first with spoon then with hand. Add flour in two additions, using the amount necessary to make it easy to handle.
• 3. Let rise in a warm, covered place until doubled in size. Punch down and let rise again, at least an hour maybe two. then roll out into a 9 by 18 inch rectangle.
• 4. Spread with softened butter and sprinkle with 1/2 cup sugar and 2 teaspoons cinnamon. Sprinkle with raisins. Roll up tightly, beginning at wide side. SEAL BY PINCHING EDGES OF ROLL TOGETHER.
• 5. Place sealed-side down in ring on lightly greased baking sheet. Join ends of ring , seal
• 6. With scissors, make cuts 2/3of the way through the ring, at 1 inch intervals. Turn each section on its side making a wreath shape. Let rise and bake at 375 degrees for 25 to 30 minutes.
• 7. Drizzle with a thin, powdered sugar icing and decorate with cherries and nuts.