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.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/01/03/swedish-tea-ring/