Swedish Tea Ring
Nicole Masika
Ingredients
2 package Yeast ; dissolved in
1/2 cup Water ; warm
1 1/2 cup Milk ; scalded, then cooled
1/2 cup Sugar
1/2 cup Butter
2 large Eggs ; beaten
1 teaspoon Cardamom
1 teaspoon Salt
3 cups Whole wheat flour
3 cups All purpose flour
4 tablespoon Butter ; softened
1/2 cup Brown sugar
4 teaspoons Cinnamon
1 cup Raisins
Instructions
Add butter, sugar, salt, and cardamom to warm milk.
Measure 2 cups of of whole wheat flour into mixing bowl. Stir in dissolved yeast and milk mixture. Alternately add small amounts of both flours and eggs to keep a thick batter until ingredients are combined. Continue adding flour gradually until a knead-able dough forms. Knead until smooth and springy, on a floured surface or in mixer with dough hook, adding flour in small amounts as needed.
Place in greased bowl, turn to grease top, cover and let rise in warm place until double, about 1 hour. Punch down, let rise again. Punch down and form into 2 balls. Roll each into a 9 x 13 rectangle. Spread butter on 2/3 of surface, leaving a margin to seal when done rolling. Sprinkle buttered area with cinnamon, brown sugar, and raisins. Roll up like a jelly roll. Form into a circle on greased pan. Make cuts from the outer edge to 3/4 of the way in, about 1 inch apart. Turn cut sections slightly on side. Let rise until almost double.
Bake at 350 degrees 25-30 min. until golden brown. May frost or glaze if desired. Makes 2 tea rings, about 24 servings.
This is mostly my mother’s recipe. I made a few changes like the whole wheat flour. I go back to white flour when baking for the State Fair, where it’s won ribbons a few times, most often 2nd place. This is one of the recipes in my memoir/cookbook Growing Up Foodie.
Nicole Masika is from Minitex.