Swedish Tea Ring
Swedish Tea Ring is an absolute must in our home for our Christmas morning. A triple rise, yeasted coffee cake (or cinnamon rolls if you prefer) is soft in texture, not too sweet, and perfect to tide you over while gifts are being opened. Since it’s so easy to double the batch we’ve also made it a tradition to gift a coffee cake to neighbors and friends. It’s also a great treat to put in the freezer so you can pop it in the oven for breakfast when you have houseguests.
My grandma always had this along with fruit salad ready for our family Christmas gathering. My mom has carried on the tradition and I’ve had the pleasure of many baking days with both special ladies. Some of my earliest memories include baking with my grandparents, standing on a stool so I could see above the countertop. This recipe is one that allows for little hands to help become part of the baking tradition. Get the step stool out and have the kids sprinkle the raisins, nuts, cinnamon, and sugar!
Swedish Tea Ring
Ingredients
Ingredients
- 4 ½ tsp yeast 2 packets
- ½ cup lukewarm water 90-100 degrees
- 2 cups scalded milk
- 1 ½ tsp salt
- ½ cup sugar
- ¾ cup shortening
- 7 cups all purpose flour
- 2 tsp cardamom
- 2 eggs beaten
- 4-6 tbsp butter melted
- 1 cup chopped nuts I prefer pecans
- 1 cup raisins if hard, soften in warm water
- Cinnamon & Sugar for sprinkling generously
Frosting
- 1 cup powdered sugar
- 2 tbsp milk
- ½ tsp vanilla
Instructions
Directions
- Bloom yeast in warm water.
- Measure flour and cardamom into a large bowl, mix lightly so that the cardamom is in the top half of the flour.
- Scald milk in a saucepan over medium heat until the milk begins to steam but doesn’t boil (about 170 degrees), then combine with salt, sugar, and shortening in the bowl of a stand mixer. When it has cooled to lukewarm 100-110 degrees, add yeast/water mixture along with half of the flour and beat well with the whisk attachment for the stand mixer.
- Let mixture rise until very light & fluffy in texture, about 45 minutes.
- Add eggs and remaining flour and beat well with a dough hook, if you don’t have a dough hook the paddle attachment will work. Let rise about 30 minutes
- Punch down dough and divide into 3 equal portions, you may want to use a kitchen scale for accuracy. One at a time, roll out each dough portion into a rectangle, approx. 10×14” and ½”– ¾” thick. Using a pastry brush, generously brush with melted butter, sprinkle with sugar, cinnamon, raisins, and nuts. Roll up like a jelly roll, make sure the seam is on the bottom, and bend into a ring, joining ends, one inside the other, and place in a greased cake pan. With large kitchen shears, cut, halfway though the dough at 2” intervals, be sure to leave the inner edge intact. Lay each segment over to the side so it’s almost flat on the pan, showing the spiral of the inside of the dough. Set aside and repeat for the other 2 portions of the dough.
- Preheat oven to 400 degrees. Let rise for 30-45 minutes or until doubled in size (the pan should be full and the dough should be light and puffy.
- Bake in a 400 degree oven for about 25 minutes until golden brown on top. If your oven has a hot spot, rotate the pans half way through baking.
- Mix frosting. Let Tea Rings cool slightly and frost while still warm. If keeping for yourself, place in a cake saver or on a rimmed plate before frosting. If you’re giving away, place on a large sheet of aluminum foil before frosting so you can wrap up and they can warm in a 350 degree oven before serving.
