Swedish Tea Ring
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4.7
9 reviews
Excellent
Swedish Tea Ring
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This Swedish Tea Ring is a traditional Scandinavian dessert that is perfect for the holidays.
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Ingredients
Dough
- 3/4 cup milk
- 1/4 cup sugar
- 1/4 cup warm water
- 2 1/4 teaspoon yeast
- 1/4 cup butter softened
- 1 egg
- 3 ¼ to 3 ½ cups flour
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon salt
Filling
- 1/2 cup almond paste or one full block
- 1/4 cup brown sugar packed
- 1/4 cup butter softened
Almond Buttercream Frosting or Almond Glaze
- 1 cup powdered sugar
- 4 Tablespoon butter softened *for frosting, not needed if making almond glaze
- 1-3 teaspoons milk
- 1/2 teaspoons almond extract
Toppings
- slivered almonds
- marashino cherries
Instructions
Dough
- Heat milk to scalding, then allow to cool slightly.
- Dissolve 1 teaspoon of the sugar in warm water, then stir in yeast and allow it to dissolve and start to bubble.
- In a large mixing bowl, combine the butter, remaining sugar, and egg. Add the yeast mixture and the scalded milk.
- In a small bowl mix the flour with the salt and cardamom. Add the flour mixture to the batter a little at a time until dough is not sticky and is easy to handle.
- Knead dough until smooth, approximately 5 minutes. If you have a mixer with a dough hook you can use that. Place the dough in a greased bowl, cover with a dish towel and let rise until doubled 1-1 ½ hours.
Filling
- While dough is rising, prepare the filling. In a small bowl, combine almond paste, brown sugar, and softened butter. The almond paste is easier to blend if you cut it into small pieces first.
- Once the dough has risen roll it into a rectangle about 15x9 inches.
- Drop small mounds of the filling all around the dough rectangle. It probably won't spread easily, so just drop it on the dough in small mounds.
- Roll the dough tightly lengthwise and place on ungreased cookie sheet or parchment paper. Form the dough log into a circle.
- Use kitchen scissors to snip 2/3 of the way through the ring at 1-inch intervals. Take each section and slightly turn it onto it's side.
- Set aside and allow dough to rise until double, about 1 hour.
- Bake the tea ring at 350° for 25-30 minutes.
Decorating
- You can finish the dough off with either a buttercream frosting or a glaze. I've include instructions for both. Wait until the tea ring is completely cool before decorating it.
- Buttercream frosting (pictured) - In a small bowl combine the powdered sugar, softened butter, 2-3 teaspoons of milk, and almond extract until smooth. Whip it until it is smooth, creamy and spreadable. Use a pastry bag and a star tip to pipe the frosting onto the tea ring,
- Glaze - In a small bowl combine the powdered sugar, 3 teaspoons of milk and almond extract. Mix until no lumps remain. Then drizzle over the top of the tea ring.
- For either frosting or glaze sprinkle the tea ring with slivered almonds and decorate with drained marashino cherries.
Nutrition Information
Show Details
Serving
1g
Calories
268kcal
(13%)
Carbohydrates
38g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
0.3g
Cholesterol
34mg
(11%)
Sodium
152mg
(6%)
Potassium
83mg
(2%)
Fiber
1g
(4%)
Sugar
17g
(34%)
Vitamin A
299IU
(6%)
Vitamin C
0.02mg
(0%)
Calcium
38mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 268 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 268kcal | 13% |
| Carbohydrates | 38g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 34mg | 11% |
| Sodium | 152mg | 6% |
| Potassium | 83mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 299IU | 6% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 38mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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