A Swedish Tea Ring Recipe shared by Elizabeth from Delightfully Tacky
Growing up, every Christmas my mom would make us a Swedish Tea Ring. We’d wake up, open up our stocking presents, and then in between stocking presents and tree presents we’d stop to eat breakfast.
Every year there would be a Swedish Tea Ring. Now that I’m married and living away from home, I figured it was time I learn how to make my own tea ring for Christmas mornings! It’s a one of a kind feeling baking the same recipe my mom and grandmother both made, linking me back to generations before me. I suppose that’s what the meaning of tradition truly is.
While I’m merely a new rung on the ladder of the tea ring tradition, Dan and I started a little tradition of our own on our first Christmas eve together two years ago. I had made some homemade peppermint liqueur, so we decided to make hot chocolate, put the peppermint liqueur in it, and then go on a walk around town, getting hot chocolate refills at local coffee shops.
It was fun to be bundled up, walking around the city we love, and giving holiday cheer to the baristas we love.
Swedish Tea Ring Recipe (via Betty Crocker)
for the dough (makes enough for two batches. Use half of this to make the tea ring, you can make Cinnamon Rolls with the other half!):
1 package active dry yeast
1/2 cup warm water (105 – 115º F)
1/2 cup lukewarm milk (scalded then cooled)
1/3 cup sugar
1/3 cup butter, softened
1 tsp salt
3.5-4 cups all purpose flour
for the filling:
2 tbsp butter, softened
1/2 cup packed brown sugar
2 tsp ground cinnamon
1/2 cup raisins
for the glaze:
1 cup powdered sugar
1 tbsp milk
1/2 tsp vanilla extract
To make the dough:
1. Dissolve yeast in warm water in a large bowl. Stir in milk, sugar, butter, salt, egg, and 2 cups of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
2. Turn dough onto lightly floured surface and knead until smooth and elastic, about 5 minutes. Place in a greased bowl and turn greased side up.
3. Cover and let rise in a warm place until it doubles in size, about 1.5 hours. Dough is ready if an indentation remains when touched. If you want to make the dough ahead of time, you can keep it in a greased bowl, covered, and refrigerate it after kneading. It can keep for up to 4 days.
To make filling + form rolls:
1. Use 1/2 the dough you just made and roll it into a 15 x 9 in rectangle on a lightly floured surface. Spread with softened butter. Sprinkle cinnamon, sugar, and raisins over the rectangle.
2. Roll up the dough, tightly rolling from the long 15 inch side. Pinch edge of dough into the roll to seal well. Stretch the roll to make it even. With the sealed edge down, shape the dough into a ring on a lightly greased or parchment paper covered cookie sheet. Pinch the ends together. With scissors, make cuts 2/3 of the way through the ring at 1 inch intervals and turn each section on its side. Let rise until double, about 40 minutes.
3. Heat the oven to 375º F. Bake until golden brown, 25-30 minutes. If the tea ring browns too quickly, cover loosely with aluminum foil.
4. Spread ring with glaze (below), and decorate with cherries!
To make the glaze:
Mix powdered sugar, milk, and vanilla until glaze is smooth and of desired consistency.
Elizabeth’s featured Minnetonka style, a pair of Mukluk Highs.