Fruited Swedish Tea Ring Recipe

Fruited Swedish Tea Ring Recipe
Fruited Swedish Tea Ring Recipe photo by Taste of Home
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Fruited Swedish Tea Ring Recipe

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I entered this festive tea ring in our agricultural fair, and it won top honors. Every year, I make around 15 of the tasty "wreaths" to give as fresh-from-the-kitchen gifts.
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling
MAKES:
32 servings
TOTAL TIME:
Prep: 45 min. + rising Bake: 20 min. + cooling

Ingredients

  • 1 cup chopped candied fruit
  • 1/2 cup raisins
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cardamom
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup sugar, divided
  • 1-1/4 cups warm water (110° to 115°), divided
  • 2 eggs
  • 1/4 cup shortening
  • 1-1/2 teaspoons salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • Candied cherries, optional

Directions

In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge.
Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired. Yield: 2 tea rings.
Originally published as Fruited Swedish Tea Ring in Country Woman Christmas Annual 1998, p18

Nutritional Facts

1 each: 162 calories, 3g fat (1g saturated fat), 17mg cholesterol, 139mg sodium, 31g carbohydrate (17g sugars, 1g fiber), 2g protein.

  • 1 cup chopped candied fruit
  • 1/2 cup raisins
  • 2/3 cup packed brown sugar
  • 1/4 cup butter, melted
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon ground cardamom
  • DOUGH:
  • 1 package (1/4 ounce) active dry yeast
  • 1/3 cup sugar, divided
  • 1-1/4 cups warm water (110° to 115°), divided
  • 2 eggs
  • 1/4 cup shortening
  • 1-1/2 teaspoons salt
  • 4-1/4 to 4-3/4 cups all-purpose flour
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon milk
  • Candied cherries, optional
  1. In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough.
  2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch dough down; divide in half. Roll each portion into a 16-in. x 9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge.
  4. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
  5. Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired. Yield: 2 tea rings.
Originally published as Fruited Swedish Tea Ring in Country Woman Christmas Annual 1998, p18

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