Swedish Tea Ring
Wow your guests with the beautiful presentation of this Swedish tea ring! An easy sweet yeast dough, filled with sugar & spice, drizzled with a sweet glaze.
- Prep time
- 1 hr
- Cook time
- 20 min
- Yield
- 12 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1/4 ounce active dry yeast ((1 packet))
- 1/4 cup warm water ((105° F to 115° F))
- 1/4 cup milk, (scalded)
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup shortening ((I substituted unsalted butter, softened))
- 1 large egg, (lightly beaten)
- 2 1/4 cups White Lily® All-Purpose Flour ((you may need as much as to 2 1/2 cups))
- 2 tablespoons unsalted butter, (melted)
- 1/2 cup sugar
- 1 1/2 teaspoons cinnamon
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
Instructions
- 1
Dissolve the yeast in a liquid measuring cup with warm water; set aside.
- 2
Combine the hot milk, sugar, salt and shortening (or butter) in large mixing bowl. Cool to lukewarm.
- 3
Add eggs, 1 cup of flour and dissolved yeast, stirring well after each addition.
- 4
Add enough remaining flour to make a soft dough.
- 5
Turn the dough out onto a lightly floured board or pastry cloth. Cover with the bowl and let it rest for 10 minutes. Knead the dough until smooth and elastic (8 to 10 minutes).
- 6
Place the dough in a large greased bowl; turn once to grease the top. Cover and let rise in warm draft-free place until doubled in bulk (about 1 1/2 hours).
- 7
Punch the dough down; let it rest 10 minutes.
- 8
Lightly mist a baking sheet with non-stick cooking spray.
- 9
On lightly floured board or pastry cloth, roll out into a 20 x 7-inch rectangle.
- 10
Brush with melted butter to within one inch of edges.
- 11
Combine sugar and cinnamon in small bowl; sprinkle evenly over dough.
- 12
Roll up jelly-roll style, beginning with long side. Press to seal edges.
- 13
Place seam side down on baking sheet. Shape into a ring and pinch ends together to seal.
- 14
Use scissors or a sharp knife to cut the dough at 1-inch intervals around ring, cutting two-thirds through the roll with each cut.
- 15
Gently turn each cut piece on its side, slightly overlapping slices.
- 16
Cover and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
- 17
Heat oven to 375° F. Bake 18 to 20 minutes or until golden brown.
- 18
Remove from baking sheet to cool on a wire rack, and drizzle with glaze.
- 19
Stir the confectioners’ sugar and milk together in a small bowl until smooth.