Swedish Tea Ring Recipe - Allrecipes.com
Swedish Tea Ring Recipe

Swedish Tea Ring

Read Reviews (10)

"This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The first part of this recipe is prepared in my bread machine on Christmas Eve. I make it right up to the second rise stage, then cover and refrigerate it. On Christmas morning, I allow it to warm up and rise until double in size before baking. It is especially sumptuous when it is still warm and a special treat for Christmas morning in our house. Drizzle chopped, toasted almonds over the ring if you wish." 

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings

Directions

  1. In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle. Start. Butter 2 cookie sheets; set aside.
  2. Divide dough in half. Roll each piece out into rectangles, about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins. Sprinkle mixture onto rectangles. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings. Place them onto prepared cookie sheets with sealed edges down. Pinch ends together to form a ring. Using clean scissors, cut 2/3 way of the way through the loaf at about 1 inch intervals. Spread each cut slightly. Cover with a clean towel and let loaves rise until double. At this time, you may cover tightly with plastic wrap and refrigerate until later.
  3. Preheat oven to 350 degrees F (175 degrees C).
  4. Bake for 20 minutes. The loaf will be light brown on top and the filling will be oozing and bubbling through. Repeat for second ring.
  5. In a small mixing bowl, combine confectioners sugar, almond extract, and milk. Drizzle icing over warm bread.
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Reviews More Reviews

Most Helpful Positive Review
Feb 08, 2004

Delicious, easy, great recipe! My daughter brought it to her first grade class for a special day and it disappeared quickly. Also made it for our Christmas morning brunch, as well as for several friends for Christmas gifts. We will definitely make this again! Thanks!

 
Most Helpful Critical Review
Dec 13, 2005

I had such high hopes for this bread but was very disappointed. I should have known there would be a problem when I saw the amount of yeast...3/4 teaspoon is a third of a package of yeast and that was suppose to make two bread rings rise??? It came out of my bread machince just fine, but after 1 1/2 hours of letting the rings rise, they hadn't grown at all. I baked them anyway and there was brown sugar all over the cookie sheets and the bottom of my oven. They didn't rise at all during the baking time either.

 

14 Ratings

Sep 14, 2007

This has become a holiday tradition for my family. It always turns out beautifully and works well if made the night before and refridgerated as well. I recommend trying this recipe :)

 
Dec 25, 2004

This recipe reminds me so much of the one my Mom used to make at Christmas time. Thanks Julia!!!

 
Sep 24, 2004

Excellent! This was fairly easy to make and won a blue ribbon.

 
Apr 27, 2011

I made this Christmas morning with craisins and slivered almonds. I loved it so much that I made it again for Easter with dried apricots in the filling. Instead of 2 rings, I just made one big one. It is really pretty on a big platter, and so easy!

 
Sep 19, 2011

Very tasty. I added just a little more yeast. Turned out beautiful. Dough was very easy to work with.

 
Feb 02, 2013

Make ahead-Dough can be covered in a bowl and refrigerated up to 4 days before shaping/rising. This is a childhood recipe and it's wonderful. Simple, pretty and tasty.

 

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Nutrition

  • Calories
  • 150 kcal
  • 7%
  • Carbohydrates
  • 29.9 g
  • 10%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 2.2 g
  • 3%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 69 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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