This traditional Swedish Tea Ring is a luxurious brioche-style bread, perfect for festive gatherings or cozy coffee breaks. The dough is tender and slightly sweet, encasing a generous filling of candied cherries, raisins, walnuts, and cinnamon sugar. It offers a delightful contrast between the soft, buttery crumb and the chewy, spiced fruit center. Ideal for Christmas holidays or Easter celebrations, this show-stopping loaf brings warmth and nostalgia to any table. Serve it warm with butter and jam for the ultimate comfort treat.
Swedish Tea Ring
Description
This traditional Swedish Tea Ring is a luxurious brioche-style bread, perfect for festive gatherings or cozy coffee breaks. The dough is tender and slightly sweet, encasing a generous filling of candied cherries, raisins, walnuts, and cinnamon sugar. It offers a delightful contrast between the soft, buttery crumb and the chewy, spiced fruit center. Ideal for Christmas holidays or Easter celebrations, this show-stopping loaf brings warmth and nostalgia to any table. Serve it warm with butter and jam for the ultimate comfort treat.Ingredients
Directions
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In a small bowl, combine warm milk and yeast. Let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine flour, sugar, and salt. Make a well in the center.
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Add the yeast mixture and beaten egg to the well. Mix until a soft dough forms.
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Knead in butter, one tablespoon at a time, until the dough is smooth and elastic. Knead for about 8-10 minutes.
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Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Meanwhile, prepare the filling by mixing soft butter, chopped candied cherries, raisins, walnuts, sugar, and ground cinnamon in a small bowl.
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Punch down the risen dough and roll it out into a large rectangle, approximately 12x16 inches.
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Spread the fruit filling evenly over the dough, leaving a 1-inch border on one long side.
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Roll the dough up tightly from the opposite long side, sealing the edge to enclose the filling.
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Shape the log into a ring by connecting the ends, pinching them together securely. Place seam-side down on a greased baking sheet.
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Cover and let rise for another 45 minutes, until puffy.
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Preheat oven to 350&# 194;°F (175ðC). Bake for 30-35 minutes, or until golden brown and internal temperature reaches 190ðF.
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Cool on a wire rack for 10 minutes before serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 939.6kcal
- % Daily Value *
- Total Fat 15.3g24%
- Saturated Fat 8.4g43%
- Cholesterol 33.5mg12%
- Sodium 5131.6mg214%
- Total Carbohydrate 175.9g59%
- Dietary Fiber 5.8g24%
- Sugars 23.5g
- Protein 28.1g57%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best results, ensure milk is warm (about 105-110ðF) but not hot, to avoid killing the yeast.
You can substitute pecans for walnuts or use dried cranberries instead of candied cherries if preferred.
Store leftovers in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
If the dough feels too sticky, add flour one tablespoon at a time; if too dry, add milk one teaspoon at a time.
