Swedish Tea Ring
Light & Tasty
- try a FREE ISSUE today!
My mother used to prepare this delightful tea ring in the ’40s, and it’s still a favorite today. Maraschino cherries add a festive touch. –Elsie Epp of Newton, Kansas
SERVINGS: 24
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min. + cooling
Ingredients:
- 1 tablespoon active dry yeast
- 1-1/2 cups warm water (110° to 115°)
- 1/4 cup sugar
- 1/4 cup canola oil
- 2 egg whites, beaten
- 1-1/4 teaspoons salt
- 5-1/2 to 6 cups all-purpose flour
- 1/2 cup chopped walnuts
- 1/2 cup chopped maraschino cherries, patted dry
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons butter, melted
- ICING:
- 1 cup confectioners' sugar
- 1 to 2 tablespoons fat-free milk
Directions:
In a large mixing bowl, dissolve yeast in warm water. Add sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Knead on a floured surface until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat 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 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
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 so filling shows. Cover and let rise until doubled, about 40 minutes.
Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack. Combine icing ingredients; drizzle over ring. Yield: 1 ring (24 slices).