Swedish Tea Ring
Author: Betty Crocker Cookbook
- DOUGH:
- 1 package active dry yeast
- ¼ cup warm water (105 to 115 degrees)
- ¼ cup lukewarm milk (scalded then cooled)
- ¼ cup sugar
- ½ teaspoon salt
- 1 egg
- ¼ cup shortening or butter, softened
- 2 & ¼ to 2 & ½ cups all-purpose flour
- TEA RING:
- 2 tablespoons butter, softened (I use a bit more.)
- ½ cup brown sugar (packed)
- 2 teaspoons cinnamon
- ½ cup raisins
- 5 maraschino cherries
- 7 pecans
- VANILLA BUTTER FROSTING:
- ⅓ cup soft butter
- 3 cups confectioners’ sugar
- 1 & ½ teaspoon vanilla
- 2 tablespoons milk
- DOUGH:
- Dissolve yeast in warm water.
- Stir in milk, sugar, salt, eggs, shortening and 1 & ¼ cups flour*
- Beat until smooth.
- Mix in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured board.
- Knead until smooth and elastic, about 5 minutes.
- Place in greased bowl.
- Turn greased side up. Cover.
- Let rise in warm place until double, about 1 & ½ hours.
- Dough is ready if impression remains when touched.
- Punch down dough.
- SWEDISH TEA RING:
- Roll dough into rectangle, 15 x 9 inches.
- Spread with butter.
- Mix sugar and cinnamon together.
- Sprinkle on dough, and add raisins.
- Roll up, beginning at wide side.
- Pinch edge of dough into roll to seal well.
- Stretch roll to make even.
- Lightly grease insulated cookie sheet.
- With sealed edge down, shape into ring.
- Pinch ends together.
- With kitchen scissors, make cuts ⅔ into ring at 1-inch intervals.
- Twist each section on its side.
- Let rise until double.
- Bake 25 minutes.
- While baking make frosting.
- Vanilla Butter Frosting -
- Mix together: butter, sugar, vanilla, and butter.
- Frost* while warm (see essay).
- Decorate with nuts and cherries (see essay).
- Serve warm or freeze for later use (see essay).
- *if using self-rising flour, omit salt.
Recipe by Hopelessly Hopeful at https://www.hopelessly-hopeful.com/2020/03/23/swedish-tea-ring/
3.5.3240