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