A Swedish Tea Ring is a sweet cinnamon bread which is made generally as cake served with afternoon tea/coffee, as part of breakfast or sometimes for dessert.
Ingredients
Dough
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
2 tablespoons melted butter
1 large egg
3 1/2 cups unbleached all-purpose flour
2 teaspoon instant yeast
Filling
6 tablespoons sugar*
2 tablespoons ground cinnamon*
2 tablespoon Instant ClearJel or cornstarch*
5-6 tablespoons unsalted butter, melted*
1/2 cup chopped walnuts
plus another 1/4 cup for topping
1/2 cup cinnamon chips or bits
*Note: Substitute 1/2 cup King Arthur's Baker's Cinnamon Filling adding water as noted on package.
Glazes
1 egg for brushing on before baking
1 1/2 cups confectioners' sugar
3 to 4 tablespoons milk or water
Instructions
To make the dough, stir together all of the dough ingredients in your mixer bowl. In your mixer fitted with the dough hook, mount the bowl of ingredients and turn the mixer to low and let it combine and knead the ingredients for 5 minutes. Turn off, scrape down sides and hook, and let rest 10 minutes. Turn the mixer on to low and let knead for another 3-4 minutes. You should now have a soft, smooth dough. Remove bowl from mixer and remove hook. Form to a ball with your hands. Place back in bowl and cover with a clean towel and let rise for 1 hour.
To make the filling paste stir together the sugar, cinnamon, and ClearJel/cornstarch, then stir in the melted butter until you have paste that can be spread but is not runny. Alternatively prepare the Baker's Cinnamon Filling per package directions.
Transfer the dough to a lightly floured work surface, and shape it with your hands into a rectangle. Place on work surface and roll it into a 12 x 18 inch rectangle. Measure it to insure accuracy. Spread the cinnamon filling paste over the dough. Top with the 1/2 cup walnuts and cinnamon chips or bits.
Starting with one long side, roll the dough into a log. Carefully turn it and form it into a ring, pinching the edges together to seal. Place the ring on a parchment-lined baking sheet. Using a knife, cut two-thirds of the way into the edge of the ring at 2 inch intervals. Gently lift each cut section outward and turn onto its side. As you pull out sections, begin to spread the ring outward. It will fill a sheet pan from edge to edge on the long side.
Cover and let rise for 45 minutes, until puffy in a warmer non-drafty location. I use the empty room-temperature oven with the oven light turned on. Remove the cover and set the baking sheet/ring on your counter. Mix the egg with 1 tablespoon water. Brush on the dough.
Preheat the oven to 375F degrees. Bake the tea ring for 25 minutes; tent it with foil after 15 minutes to prevent over-browning. Remove tea ring from the oven, and carefully transfer it to a rack to cool.
When cool, mix the confectioners' sugar with 3 tablespoons milk or water. and stir to combine. The mixture should be fairly stiff and just able to drizzle from a fork. If it is too thick, stir in a bit more liquid. Drizzle the glaze onto the tea ring. Sprinkle on the remaining 1/4 of chopped walnuts.
Serve slightly warm from the oven. Alternatively serve pieces later warmed 20 seconds in the microwave. Can also serve at room temperature. Store covered. Do not refrigerate.
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| Julian's Swedish Tea Ring |
No one knows the exact origin, but it is likely from the Swedish "kanelkrans" which means "cinnamon circle". My sister and I are making it today because our mother made this treat every winter, and sometime more frequently.
In Sweden this tea ring is most often enjoyed at Christmas time. Think cinnamon roll in the shape of a ring or wreath. Take care not to over bake the ring or it will be dry. It is best served after it has rested for 15-30 minutes out of the oven, so try to make then serve warm.
In Sweden this tea ring is most often enjoyed at Christmas time. Think cinnamon roll in the shape of a ring or wreath. Take care not to over bake the ring or it will be dry. It is best served after it has rested for 15-30 minutes out of the oven, so try to make then serve warm.
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| Delicious! |
Ingredients
Dough
1 cup milk
1/4 cup sugar
3/4 teaspoon salt
2 tablespoons melted butter
1 large egg
3 1/2 cups unbleached all-purpose flour
2 teaspoon instant yeast
Filling
6 tablespoons sugar*
2 tablespoons ground cinnamon*
2 tablespoon Instant ClearJel or cornstarch*
5-6 tablespoons unsalted butter, melted*
1/2 cup chopped walnuts
plus another 1/4 cup for topping
1/2 cup cinnamon chips or bits
*Note: Substitute 1/2 cup King Arthur's Baker's Cinnamon Filling adding water as noted on package.
Glazes
1 egg for brushing on before baking
1 1/2 cups confectioners' sugar
3 to 4 tablespoons milk or water
Instructions
To make the dough, stir together all of the dough ingredients in your mixer bowl. In your mixer fitted with the dough hook, mount the bowl of ingredients and turn the mixer to low and let it combine and knead the ingredients for 5 minutes. Turn off, scrape down sides and hook, and let rest 10 minutes. Turn the mixer on to low and let knead for another 3-4 minutes. You should now have a soft, smooth dough. Remove bowl from mixer and remove hook. Form to a ball with your hands. Place back in bowl and cover with a clean towel and let rise for 1 hour.
To make the filling paste stir together the sugar, cinnamon, and ClearJel/cornstarch, then stir in the melted butter until you have paste that can be spread but is not runny. Alternatively prepare the Baker's Cinnamon Filling per package directions.
Transfer the dough to a lightly floured work surface, and shape it with your hands into a rectangle. Place on work surface and roll it into a 12 x 18 inch rectangle. Measure it to insure accuracy. Spread the cinnamon filling paste over the dough. Top with the 1/2 cup walnuts and cinnamon chips or bits.
Cover and let rise for 45 minutes, until puffy in a warmer non-drafty location. I use the empty room-temperature oven with the oven light turned on. Remove the cover and set the baking sheet/ring on your counter. Mix the egg with 1 tablespoon water. Brush on the dough.
Preheat the oven to 375F degrees. Bake the tea ring for 25 minutes; tent it with foil after 15 minutes to prevent over-browning. Remove tea ring from the oven, and carefully transfer it to a rack to cool.
When cool, mix the confectioners' sugar with 3 tablespoons milk or water. and stir to combine. The mixture should be fairly stiff and just able to drizzle from a fork. If it is too thick, stir in a bit more liquid. Drizzle the glaze onto the tea ring. Sprinkle on the remaining 1/4 of chopped walnuts.
Serve slightly warm from the oven. Alternatively serve pieces later warmed 20 seconds in the microwave. Can also serve at room temperature. Store covered. Do not refrigerate.
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