just a smidgen

Swedish Tea Ring

Swedish Tea Ring 16

Swedish Tea Ring 9

There is so much excitement and tradition around setting up the

Christmas Tree

that we reluctantly take down the trimmings

and store them away for yet another year.

I do move some of my Christmas decor around to create little winter white vignettes.
I loved these branches on my tree,
but I almost like them better here in the corner of my dining room.

{ branches: Pottery Barn    candelabra: HomeSense  acorns: Chintz }

Swedish Tea Ring 8

Swedish Tea Ring 10

Yes, Christmas has come and gone for another year,
however, I do welcome the opportunity

to simplify our home!

Removing all the decorations clears the way for new decorating possibilities

and it honestly feels like the open space lets me breath a little deeper..
think a little clearer..
and feel a sense of calm settle in.

I think it might also be time to do a little Spring Winter Cleaning

on the inside too!

Then I could breath a little deeper, think a little clearer..

Typically, taking down the tree is a one hour process.

Unfortunately, several strands of our beautiful pre-lit Christmas tree burnt out this year.
(thankfully after our Christmas party)

I spent hours with the Light Keeper Pro

but with no success.

So, I took the tree sections apart and unwound about 1,000 lights off
for about 5 hours straight!
{ each tiny light was wrapped 4 times around each branch }

I am absolutely not kidding about the time it took, just ask my family!

I will never buy a prelit Xmas tree again,
the light strands are cheap and usually unrepairable.

So what was to have been a calm and peaceful decluttering, quickly turned into a nightmare
and my hands and forearms are covered in scrapes from the branches.

But I digress.. let’s focus on the positive..

*sigh*

This is a Swedish Tea Ring

Swedish Tea Ring 13our last Christmas recipe from  Sweden

Swedish Tea Ring 15..for now.

Swedish Tea Ring 14 fgIt smells so wonderful baking in the oven and paired with a steaming cup of coffee

Traditionally, it is meant to be enjoyed Christmas Eve or Christmas morning,

but I think it is also the perfect companion when “taking down”

Christmas

Swedish Tea Ring 12

This is a traditional dough that is imbued with fragrant cardamom,

then finger pushed.. smeared with butter and sugar sprinkled..

Swedish Tea Ring 2

rolled and connected

Swedish Tea Ring 3

snipped

Swedish Tea Ring 4 and twisted

Swedish Tea Ring 6 to form

a wreath!

Swedish Tea Ring 7

 ♥

Swedish Tea Ring 13Swedish Tea Ring

Swedish Tea Ring
 
Cook time
Total time
 
Ingredients
Bread
  • 1/2 cup 1% milk
  • 1/2 cup cooking cream
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 2 packages active yeast dissolved in 1/4 cup warm, not hot, water
  • 4 cups all purpose or bread flour
  • 1 large egg, room temperature, lightly beaten
  • 1/2 teaspoon salt
  • 1 1/2 teaspoon ground cardamom
Filling
  • approx 1/3 cup butter, room temperature
  • approx 2/3 cup brown sugar
  • powdered cinnamon
  • powdered nutmeg
  • dried cranberries
  • raisins
Instructions
  1. Heat milk, cream, sugar and butter gently over low heat in a small saucepan, do not simmer or boil. Remove when butter has melted and sugar has dissolved. Allow to cool somewhat.
  2. Stir in lightly beaten egg and yeast mixture then the cardamom and salt. Pour into a mixer fitted with a dough hook (preheat the mixing bowl by running under hot water).
  3. Turn the mixer on low and gradually add two cups of flour and incorporate. Gradually add as much of the remaining two cups as needed to form a soft but not sticky dough.
  4. Continue to let the mixer knead the dough on low for 7 to 10 minutes. This could also be kneaded by hand if you wish.
  5. Grease a large bowl with butter, place the dough in and cover lightly with a clean tea towel. Set in a warm place to rise for one hour or until doubled in size.
  6. Preheat the oven to 350F.
  7. Punch the dough down and cut into two pieces. Set the second piece back in the butter bowl and lightly cover to make a second wreath.
  8. Using your fingers, spread the dough on a lightly floured surface or right on your baking sheet (lined with silpat) until you have a rectangle about 8" x 16" or longer. If the dough doesn't want to hold its shape, leave the dough to relax and rest for 5 minutes then try again.
  9. Using a pastry brush, spread half of the soft butter over the rectangle, taking care to leave 1/2 inch along the top edge bare so it can stick together when rolled.
  10. Sprinkle over half the brown sugar or more to taste.
  11. Sprinkle very liberally with cinnamon (my gran always recommended extra butter, brown sugar and cinnamon.. she said that was the secret to good cinnamon buns). Then lightly sprinkle with nutmeg. Dot with dried cranberries or raisins as you wish.
  12. Beginning at the bottom, roll up, tucking and lightly stretching over as you go. When you get to the top, pinch the end to stick the roll together. Place the roll seam side down then join the ends together to make a circle. (This was a bit tricky, just do the best you can.) Move to a baking sheet lined with parchment or silpat.
  13. Turn scissors on a 45 degree angle and snip 3/4's of the way through the dough at 1" intervals.
  14. Lift every other section up and in and slightly over to display the filling.
  15. Repeat using the remaining dough to make a second wreath.
  16. Bake for 10 minutes then tent with foil to prevent the top from over browning. Bake another 10 minutes and check to see if done. Total baking time is 20-25 minutes depending on the heat of your oven. If you are not using a convection oven, total baking time will be 25-30 minutes.

Change the fillings as you wish,

walnuts, slivered almonds, maraschino cherries, glacé cherries to top, etc

are all lovely additions!

Love, Smidge 5

 

 
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