Swedish Tea Ring

Swedish Tea Ring

10 Reviews 2 Pics
  • Prep

    45 m
  • Cook

    20 m
  • Ready In

    3 h 20 m
Julia
Recipe by  Julia

“This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.”

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Ingredients

Adjust Servings

Original recipe yields 2 pastries

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 and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  2. Grease 2 baking sheets or line them with parchment paper; set aside.
  3. 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.
  4. Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  5. [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  6. Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  7. Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  8. Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  9. In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

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Reviews (10)

Rate This Recipe
LYNN LUKE
20

LYNN LUKE

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.

MauiCats
20

MauiCats

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!

andy
14

andy

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 :)

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 150 cal
  • 7%
  • Fat
  • 2.2 g
  • 3%
  • Carbs
  • 29.9 g
  • 10%
  • Protein
  • 3 g
  • 6%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Bread Machine Swedish Coffee Bread

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Nanny's Newfoundland Tea Biscuits