Swedish Tea Ring Recipe
- 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, lightly 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
- 1 cup confectioners' sugar
- 1 to 2 tablespoons fat-free milk
- 1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
- 2. Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.
- 3. 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 jelly-roll style, starting with a long side; pinch seam to seal.
- 4. 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 to allow filling to show. Cover and let rise until doubled, about 40 minutes.
- 5. Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.
- 6. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring. Yield: 1 ring (24 slices).
1 slice equals 196 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 142 mg sodium, 34 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Swedish Tea Ring
"Superb item. Layer rasins and cinnamon onto dough rectangle before rolling into a log. We've made these over 50 years at Christmas. Gluten sensitivity as moved us to gluten free flour but results are pretty much the same."
"Great recipe but it would be much nicer in two rings. All in one is unwieldy and hard to manage Next time I'll use the recipe but make two smaller ones."
"I,too, have a remembrance of a tea ring that my mother made. This recipe looks like the same thing. If all the children were at home at the time she made it, it was devoured within a short time... Very good."
"This is a wonderful recipe. My grandmother made this bread ring for Christmas morning with and almond frosting. My grandmother passed away over 20 years ago and when I think of this bread, Christmas, and Grandma, I have MANY wonderful memories. As kids we were willing to wait for presents just to have a piece of Grandma's Christmas bread. (She would keep it warm in aluminum foil in her electric frying pan.) Occasionally, she would add a couple teaspoons of orange zest which was also wonderful:)"