Swedish Tea Ring. A Christmas Classic, Ever since I was a little girl my mother has made these English Tea Rings for Christmas day breakfast. Basically, they are a type of cinnamon roll. The rolls, however, are much fluffier than cinnamon rolls and they don’t have as much cinnamon goodness. The other difference is the rolls are made into a ring instead of rolled and cut. As far as the flavor goes; they are very delicious. Just the right amount of cinnamon. I absolutely love them. I found this recipe for a Swedish tea ring, and I thought it looked pretty similar to the version my mom made. I decided to give it a whirl. They turned out excellent. The cardamon and lemon zest really gave the rolls a nice zing. I highly recommend this recipe. And, it was really easy to make. Enjoy!
Swedish Tea Ring
Ring Dough:
- 1 package instant yeast (2 1/4 tsp)
- 1/2 cup milk
- 1/4 cup butter, softened
- 2 Tb sugar
- 1 egg, beaten
- 1/4 tsp salt
- 1 tsp. cardamom
- zest of one lemon
- 2 1/2 – 3 cups all purpose flour
Filling:
- 1/4 cup butter, softened
- 1/4 cup brown sugar
- 1/2 TB cinnamon
- 1/2 cup walnuts, chopped
Glaze:
- 1 cup powdered sugar, sifted
- 2 Tb milk
- 1/4 tsp vanilla extract
First, heat your milk in the microwave for about a minute and a half until the reading of your thermometer comes out to 105-110 degrees. Set aside. Next, add in the flour, sugar, salt, cardamon, instant yeast, butter, and lemon zest into your bowl. Briefly, mix together. Now, with the dough hook attached pour in your milk and egg; mix until it forms a nice dough that pulls apart from the bowl. Turn the dough onto a floured surface and knead for a couple minutes until the dough becomes smooth and shiny. Take a large bowl; lightly spray with cooking oil, and place your dough into the bowl. Cover with plastic wrap and place the bowl in a warm oven (around 80 degrees). Let rise until doubled in size…about an hour or two. I let mine rise for 2 hours.
Once the dough has doubled in size, remove from the oven. Punch down the dough, and turn out onto a floured surface.
Roll the dough into a 12×18 rectangle. Now, get your filling together. I did not use walnuts. Pour the sugar/cinnamon mixture onto the dough and spread evenly leaving a slight border around the dough. I did make another batch of the cinnamon sugar mixture because I didn’t think it was enough. Roll your dough into a log starting at the short end of the dough. I had to kind of pull the dough as I rolled to make it long enough so I could make it into a ring. Once you have the dough in the form of a ring, take scissors and cut every inch or so only about 3/4 of the way. You don’t want to cut the ring. Twist each piece slightly so the rolls fan out from the ring. Place the ring on a parchment lined cookie sheet and put plastic wrap over the dough. Place in your 85 degree oven and let rise for an additional hour. Remove from oven; and pre-heat at 375 degrees. Place the ring in the oven and let cook for about 20-30 minutes or until the rolls have a nice golden color. Remove from oven. And, let cool on a cooling rack. When completely cooled; gather together the ingredients for the glaze into a small bowl. Pour with a spoon over the ring. Enjoy!
