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Wednesday, December 6, 2017

Swedish Tea Ring


My grandmother was one of 12 children. She grew up in a home where someone was always cooking, baking or creating something very tasty. She so wanted to carry this on to her own family. Each year when I was a child we enjoyed Swedish Tea Ring on Christmas Morn. I hope you find it tasty as well. 





3 1/2 cups bread flour
1/4 cup sugar
1 teaspoon salt
1 1/4 teaspoon active dry yeast
1 1/4 cups very warm milk 120 degrees F
1 egg beaten
3 tablespoons butter softened
Filling
5 tablespoons butter softened
1/2 cup brown sugar packed
1/2 cup sugar
1 tablespoon cinnamon
candied red and green cherries optional

In the bowl of your stand mixer using the paddle attachment combine 2 cups of the flour, sugar, salt and yeast. Add warm milk, egg and butter until well combined. Slowly add in remaining flour until the dough starts to come together. Change to your dough hook and knead for 5 minutes. Cover and allow to rise until double in a warm place. (About 25 minutes)
Meanwhile, in a small bowl combine the brown sugar, sugar and cinnamon for the filling of the tea ring, set aside. Lightly grease a large baking pan and set aside.
Punch dough down and roll out to a 20"x12" rectangle. Spread with softened butter and sprinkle with cinnamon sugar mixture. With the long side facing you begin to roll up the dough into a long log. Seal the seam by pinching the dough together. Bring the ends together and pinch the dough together to seal. Place on prepared baking sheet seam side down.
Using a pair of kitchen scissors cut the dough in 1 to 1 1/2" sections around the ring be careful not to cut the whole way through. Gently pull up each section and give it a small twist and lay back on the pan. Cover and let rise until double.
Bake in a 350 degree oven for 25-30 minutes or until lightly browned. Decorate with optional candied cherries. Also may drizzle with a powdered sugar glaze.

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