Kaffeebröd Swedish Tea Ring Food

SWEDISH TEA RING

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.

SWEDISH TEA RING

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.

KAFFEEBRöD - SWEDISH TEA RING

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.

SWEDISH TEA RING

Steps:

• 1. In a saucepan, heat the milk and water just until warm (or at 80°F). Add the yeast and 1 Tbsp of the sugar, and stir until the yeast is dissolved.
• 2. Pour the yeast mixture into a large mixing bowl, and add 2 cups flour. Mix until dough is smooth and well blended. Stir in the butter, remaining sugar, eggs, salt and cardamom. Stir in 2 more cups of flour, and mix until a crumbly dough forms. Turn dough onto a floured surface, and knead about 5 minutes or until dough is smooth and elastic (easily springs back when you pinch a portion of dough and pull it toward you). Add more flour if needed to keep dough from sticking to your work surface. After kneading, the dough should be soft, supple and retain its shape when you form it into a ball. (If dough sinks or flattens, it needs more kneading.)
• 3. Place dough in a greased bowl, cover, and let rise in a warm location for about 60 to 90 minutes, or until doubled in size.
• 4. Punch dough down, and divide into two portions. Set half of the dough aside.
• 5. Roll one dough half into a rectangle about 18x10-inches in size. In a small bowl, stir together 1 tablespoon of the melted butter and the almond extract. Brush the almond butter on the pastry surface. Combine the sugar and chopped almonds, and sprinkle it evenly over the butter layer.
• 6. Preheat oven to 375°F. Lightly butter two small baking sheets; set aside.
• 7. Roll the wide edge of the dough like a jelly roll (it should be about 18 inches in length). Place the rolled log on one of the baking sheets. Bring the ends together to form a ring, and pinch ends together to seal. Cut dough at about 1 inch intervals about 3/4 of the way through (being careful not to cut it into slices). Repeat with remaining dough half. Set aside for 1 hour to let the tea rings double in size.
• 8. Mix the egg and water, and brush the tops of the dough with the egg wash.
• 9. Place baking sheets in the oven and bake 25 to 30 minutes.
• 10. Whisk the butter, powdered sugar, vanilla extract and 1 tablespoon milk until smooth but still thin. If needed for consistency, add more milk a little at a time and keep whisking until glaze is thin and smooth. Drizzle a thin line of the glaze over the top of the tea rings. Slice and serve while still warm.

SWEDISH TEA RING

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

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.

SWEDISH TEA RING

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.