Swedish Tea Ring
Swedish tea ring is a yeast bread that is shaped into a ring, filled with a cinnamon sugar mixture and topped with a simple glaze. This recipe makes 2 rings (*15 servings each).
Equipment
- mixing bowls of various sizes or stand mixer
- baking sheets or sheet pan
- small saucepan
- kitchen shears or sharp knife
Ingredients
For the dough
- 3/4 cup milk
- 1/3 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 1 teaspoon salt
- 1 (0.25 oz) pkg active dry yeast
- 1/4 cup warm water, heated to 110° F
- 4 to 4 1/2 cups all-purpose flour
- 2 eggs beaten
For the filling
- 2 Tablespoons unsalted butter, melted
- 3/4 cup granulated sugar
- 2 teaspoons ground cinnamon
For the glaze
- 1 cup powdered sugar
- 1/4 teaspoon vanilla extract
- 1 1/2 - 2 Tablespoons water
Instructions
- In a small saucepan combine the 3/4 cup milk, 1/3 cup granulated sugar, 1/3 cup unsalted butter, 1 teaspoon salt. Heat over low heat until the mixture reaches 110°F (if mixture goes above 110℉, allow to cool until it reaches 110℉ again).
- Combine the 1 (0.25 oz) pkg active dry yeast and warm water in a small bowl. Stir and allow to sit until bubbly.
- Place the milk mixture into a large mixing bowl or the bowl of a stand mixer and add in 2 cups of the 4 to 4 1/2 cups all-purpose flour. Add in the yeast mixture and 2 eggs. Beat for 2 minutes, or until smooth. Add in the remaining flour to make a soft dough that does not stick to the sides of the bowl (you may not need the last 1/2 cup of the 4 to 4 1/2 cups all-purpose flour).
- Turn out onto a floured surface and knead the dough until smooth and elastic, about 8-10 minutes. Alternately, knead the dough using the dough hook of a stand mixer for 2 minutes.
- Shape the dough into a ball and placed in a greased bowl. Cover and allow to rise in a warm, but not hot, area until doubled in size, about 1 hour.
- Punch the dough down and then turn out onto a floured surface. Divide the dough in 2 (*see tips below if shaping into one large tea ring) and roll each half into a rectangle about 13” by 9” in size.
- Spread each rectangle with 1 T of the melted butter(2 Tablespoons unsalted butter, total) and half of the cinnamon sugar filling (3/4 cup granulated sugar, 2 teaspoons ground cinnamon total).
- Roll up each rectangle horizontally and seal the edges. Shape each roll into a circle or ring on a lined baking sheet. Using kitchen shears or a sharp knife, cut 2/3 of the way into the roll at 1 1/2” - 2”intervals. Twist each cut section on its side, so the filling is facing up.
- Cover and let rise in a warm, but not hot place until rings have doubled in size (about 1 hour).
- Bake at 350℉ for 20-25 minutes or until the ring is golden on top.
- Once Swedish tea rings are cool, combine the ingredients for the glaze(1 cup powdered sugar), adding enough of the water to make it a drizzling consistency. Drizzle over tea rings and serve when glaze has set.
Notes
- Adjust baking time if making one larger tea ring by 8-10 minutes until the top of the tea ring is golden brown (alternately, can bake until the internal temperature of the ring reaches 190 on an instant read thermometer).
- Baked, frozen rolls will keep up to 4 months, if sealed
- Store baked tea ring at room temperature in an airtight container for up to 48 hours
Nutrition
Calories: 145kcalCarbohydrates: 26gProtein: 3gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 19mgSodium: 85mgPotassium: 35mgFiber: 1gSugar: 11gVitamin A: 112IUVitamin C: 0.01mgCalcium: 14mgIron: 1mg
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