Years ago, we were introduced to the yummy goodness of Swedish Tea Rings at a Bed & Breakfast in Lindsborg, Kansas.  This town is known as Little Sweden and has quite a rich cultural heritage.

The Bed & Breakfast served a rather interesting breakfast of things like lutefisk and hard-boiled eggs, Swedish meatballs, and yes, Swedish Tea Ring.

This past Resurrection Sunday, I decided to revisit this wonderful treat and make a couple of Tea Rings for my family.  The consensus was a hearty, “YUM!”

Swedish Tea Ring

1 pkg active dry yeast
1/4 c. warm water
1 c. milk, scalded
1/3 c. sugar
1 tsp salt
1/3 c. shortening (I used butter instead)
2 eggs, beaten
4 1/2 c. flour

Raisin Filling
½ c. sugar
2 Tbsp cinnamon
½ c. raisins

Almond Glaze
1/3 c. butter
2 c. powdered sugar
1½ tsp. almond extract
2-4 Tbsp hot water

Chopped walnuts & Maraschino cherries, optional

Soften yeast in warm water.  Scald milk and add sugar, salt, and shortening.  Cool to 100° (lukewarm).  Stir in 1½ cups flour, dissolved yeast and beat well.  Add eggs.  Add enough remaining flour to make a soft dough.

Turn out onto lightly floured surface.  Knead until smooth and elastic.  Place in lightly greased bowl turning dough to grease entire surface.  Cover and let rise in a warm place until doubled (about 1 hour).  Punch down.  Let rise again until doubled.

Divide dough in half and round up each half.  Roll each half into a 9″x13″ rectangle about ¼” thick.  Spread each half with 1 Tbsp softened butter and half of Raisin Filling.  Roll as for a jelly roll.  Seal edge.  Shape each into a ring with the seam side down.  Place on greased cookie sheet.  With scissors, snip 2/3 of the way to the center at 1½” intervals.

Let rings rise until doubled.  Bake in preheated 375° oven for 20-25 minutes.  Drizzle with Almond Glaze and decorate with nuts and cherries, if desired.

dala horse photo credit