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Swedish Tea Ring

Swedish Tea RingSwedish Tea RingSwedish Tea RingSwedish Tea Ring

This decorative ring is a beautiful, yeasted coffee cake, perfect for breakfast or with coffee or tea. It does require two rises, so keep that in mind if you plan on making it. If you want, you can make and form the ring the night before, and let it rest overnight in the fridge for a slow rise. Just bring the ring to room temperature (roughly 90 minutes on the countertop, depending on how warm or cold your kitchen is) before baking it.

Prep time: PT60M

Cook time: PT25M

Rating

5 stars (1 reviews)

Keywords

bread, cardamom, cinnamon, coffee cake, pistachios, tea cake, yeast

Ingredients

Categories

Cuisine

Steps

  1. Make the dough by first warming the milk and water in a small saucepan until lukewarm, about 100°F. Stir in 1/2 teaspoon of the brown sugar. Sprinkle the yeast over the liquid stir to dissolve. Set aside for about 5 minutes or so, until you see the top of the liquid start to bubble.Place the flour, remaining brown sugar, melted butter, egg, salt, and cardamom in the bowl of a stand mixer fitted with a paddle attachment. Mix on slow speed to combine.Drizzle the yeasty liquid into the bowl with the mixer still turned on to slow. Continue adding the liquid until completely added. Mix until a dough forms. Change from the paddle attachment to the dough hook attachment. Knead with the dough hook for 5 minutes, or until the dough is smooth and uniform.
  2. Spray a bowl with cooking oil, then take the dough and stretch it out so it is a smooth ball. Place the rough side of the ball of dough into the bottom of the bowl. Cover with plastic wrap and put in a warm area to rise. Let the dough rise until double in size, about 60 to 90 minutes.
  3. While the dough is rising, make the filling. Mix the melted butter with the brown sugar, the combine with the pistachios, lemon zest, cardamom and cinnamon. Set aside while the dough rises.
  4. Once the dough has risen, assemble the bread ring by dumping the dough onto a clean surface and rolling it out into a 12 x 15 inch rectangle.
  5. Brush the melted butter over the dough. Then sprinkle the filling over the dough, leaving an inch of plain dough on one of the long sides of the rectangle. Roll out the dough into a log from the long side, creating a 15-inch long log.
  6. Place a silicon baking mat or a piece of parchment paper on a rimmed baking sheet. If using parchment paper, lightly spray it with cooking oil. Move the dough onto the baking sheet and form a circle with the log. Brush the ends of the log with water and then pinch the ends of the log together to form a full circle.
  7. Using a pair of kitchen scissors, make a cut in the ring about 2/3 through, leaving 1/3 of the center part of the ring untouched. Make another cut about 1 inch apart, repeating all the way around the ring. Twist and turn each cut out piece slightly so it lays flat on the baking sheet to reveal some of the spiral. Cover with plastic wrap and let rise again for about 30 to 45 minutes or until double in size and puffy.
  8. While the dough is rising, preheat the oven to 350°F. One the dough has risen, remove the plastic wrap. Beat the egg yolk with the water and brush over the top of the bread. Sprinkle the Swedish pearl sugar over the top of the bread. Bake in the oven for 25 to 30 minutes or until the top of the bread is a deep golden brown. If you have an instant read thermometer, the dough internal temperature should read 190°F.Let the dough rest on the baking sheet for 5 minutes, then slide it onto a wire cooling rack to cool. Serve warm or at room temperature.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 239 kcal
  3. Carbohydrates: 40 g
  4. Protein: 5.8 g
  5. Fat: 6.5 g
  6. Saturated Fat: 3 g
  7. Cholesterol: 44 mg
  8. Sodium: 152 mg
  9. Sugar: 10.6 g

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