Kaffeebröd Swedish Tea Ring Food

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SWEDISH TEA RING



Swedish Tea Ring image

My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas

Provided by Taste of Home

Time 50m

Yield 1 ring (24 slices).

Number Of Ingredients 15

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 large egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH TEA RING



Swedish Tea Ring image

Found this on recipedotcom. The reviews rave about the flakiness of the dough and it being one of the best tea bread recipes. Hope it lives up to its reputation. It makes 6 rather smallish logs. May double recipe.

Provided by gailanng

Categories     Yeast Breads

Time 3h25m

Yield 12 serving(s)

Number Of Ingredients 16

4 1/2 teaspoons active dry yeast (2 packets)
1/2 cup milk, warmed (110-115 degrees)
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, divided
1/2 cup heavy cream
2 eggs
1/2 cup dried currant
1/2 cup butter, softened
1 cup brown sugar
1 cup pecans, chopped
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
4 -6 tablespoons heavy cream

Steps:

  • Dissolve yeast in warm milk and let sit for 5 minutes until frothy. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants; mix well. Cover and chill at least 2 hours.
  • For filling: cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.
  • Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six tea cakes. (Three cakes may fit on one cookie sheet.).
  • Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the tea cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.
  • For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost tea cakes.

Nutrition Facts : Calories 799.9, Fat 44.5, SaturatedFat 24, Cholesterol 134.2, Sodium 494.4, Carbohydrate 95.2, Fiber 3, Sugar 55.9, Protein 8.6

SWEDISH TEA RING



Swedish Tea Ring image

This is a wonderful brunch recipe. I like to place a warm dish of apple butter in the center when making this with apple slices.

Provided by Aroostook

Categories     Yeast Breads

Time 1h30m

Yield 2 large tea rings, 24 serving(s)

Number Of Ingredients 13

2 cups body temp. water
2 tablespoons dry yeast
1/2 cup sugar
2 teaspoons salt
3 1/2 cups flour
1 egg
1/4 cup lard, melted and cooled a bit or 1/2 cup vegetable shortening
3 cups flour
1/2 cup melted butter
2 cups sugar
2 tablespoons cinnamon
1 dash nutmeg
chopped apples (optional) or dried reconstituted and chopped apricot (optional)

Steps:

  • Dissolve yeast in warm water until dissolved.
  • Add next three ingredients and beat well.
  • Add egg and lard then stir.
  • Mix in 3 1/2 cups of flour.
  • Gradually add the rest of the flour until dough is easy to handle.
  • Place in large bowl.
  • Grease top of dough and cover.
  • Refrigerate until double.
  • (May be left overnight and used early the next morning).
  • Preheat oven to 375 degrees F.
  • Punch down dough.
  • Roll out 1/2 the dough into an oblong and butter well.
  • Sprinkle w/ sugar and spice mix.
  • Add fruit layer if you like.
  • Roll up as a jellyroll.
  • Place on large baking sheet and join ends together to form circle of dough.
  • Using kitchen scissors, snip 2/3 way thru in 1 inch intervals.
  • Turn sections until one sections lays on top of the next completing the ring.
  • Let raise until double.
  • Bake until 30 minutes or so until done.
  • Using spatulas remove ring to seving plate while it is still very warm.
  • Pour confectioners sugar glaze over warm ring and decorate w/ nuts, cherries etc.

SWEDISH TEA RING



Swedish Tea Ring image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Steps:

  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.4 g, Cholesterol 12.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 68.4 mg, Sugar 15.4 g

SWEDISH TEA RING



Swedish Tea Ring image

This is the kind of tea ring that we make in Lindsborg, Kansas. This recipe comes from Shelly Carlson as printed in the Lindsborg Covenant Church cookbook.

Provided by sos_210

Categories     Yeast Breads

Time 2h20m

Yield 2 rings, 24 serving(s)

Number Of Ingredients 17

2 1/2 cups milk, lukewarm
1 cup sugar
4 eggs, beaten
1 1/2 teaspoons salt
1 cup butter, melted
2 teaspoons ground cardamom
2 (1/4 ounce) packages active dry yeast
1 tablespoon brown sugar
8 cups flour, plus more if needed
1 cup butter, softened
1/2 cup cinnamon-sugar mixture
1 tablespoon cinnamon
4 cups powdered sugar
4 tablespoons milk
1/2 teaspoon almond extract
candied cherry
pecan halves

Steps:

  • Combine milk, sugar, eggs, salt, butter, and cardamon in a large bowl.
  • Dissolve yeast in 1 cup warm water (105 to 115 degrees) and stir in brown sugar.
  • Add yeast mixture to milk mixture. Gradually add flour, using a dough hook on an electric mixer or wooden spoon. Add enough additional flour to form a soft dough.
  • Place in greased bowl and let rise until doubled, about 45 minutes.
  • Divide dough in half, rolling each half into an 18x12 inch rectangle.
  • Filling:.
  • Combine butter and cinnamon-sugar mixture. Spread half of the mixture over each dough piece. Sprinkle each half with 1 1/2 tsps. cinnamon.
  • Starting at the long end, roll up dough and seal edges. Place on baking sheet, sealing edges to form a circle.
  • With knife or scissors, cut diagonally 3/4 of the way through each roll at 1 inch intervals. Using your hands gently fan slices.
  • Cover and let rise until doubled, about 30 minutes.
  • Bake at 325 degrees for 20 minutes or until golden brown.
  • Remove and place on wire rack. Cool.
  • Glaze:.
  • Combine powdered sugar, milk, and almond extract. Beat until smooth.
  • Drizzle over cooled tea rings.
  • Use candied cherries and Pecan halves to decorate the top.

Nutrition Facts : Calories 432.9, Fat 17.7, SaturatedFat 10.7, Cholesterol 79.8, Sodium 281.3, Carbohydrate 62.6, Fiber 1.4, Sugar 28.7, Protein 6.7

KAFFEEBRöD - SWEDISH TEA RING



Kaffeebröd - Swedish Tea Ring image

A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Yeast Breads

Time 3h25m

Yield 12-16 serving(s)

Number Of Ingredients 14

1 cup milk
1/4 cup butter
1/2 cup sugar
1 teaspoon salt
2 compressed yeast cakes
1/4 cup water (lukewarm)
2 eggs, well-beaten
4 1/2 cups flour, sifted
1/2 cup butter, melted
1 cup brown sugar
1 tablespoon cinnamon
1 cup confectioners' sugar
1 1/2 tablespoons milk
nuts, chopped

Steps:

  • Heat milk to scalding and pour over butter sugar and salt; let cool to lukewarm.
  • Add yeast and let dissolve.
  • Add eggs.
  • Beat in flour to make a soft dough.
  • Turn out on a floured board and knead until smooth and elastic.
  • Form into a bowl and place in a greased bowl; cover and let rise until doubled in bulk.
  • When risen, punch down and divide in two.
  • Roll into rectangular sheets about 1/4 inch thick.
  • Brush with melted butter and sprinkle with brown sugar and cinnamon.
  • Roll in jelly roll fashion and form into rings.
  • Place on a greased baking sheet and cut with scissors at one inch intervals almost through the ring and turn the slices slightly.
  • Cover and let rise until double.
  • While dough is rising, preheat oven to 375°F.
  • Bake for 25 to 30 minutes or until golden.
  • Mix the confectioners sugar and milk together until a smooth glaze is formed.
  • While warm, frost with glaze and sprinkle with nuts.

Nutrition Facts : Calories 443.6, Fat 13.7, SaturatedFat 8.1, Cholesterol 68.9, Sodium 307.4, Carbohydrate 74, Fiber 1.8, Sugar 36, Protein 7

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