Swedish Tea Ring Coffee Bread Food

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.

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 COFFEE CAKE RING

Steps:

• 1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
• 2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
• 3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
• 4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
• 5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
• 6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
• 7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
• 8. leave it to rise for about an hour. Heat oven to 350 degree's. Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
• 9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
• 10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar. Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.

FRUITED SWEDISH TEA RING

Steps:

• In a bowl, combine the first six ingredients. Cover and refrigerate. In a small bowl, dissolve yeast, 1/4 cup water and 1 teaspoon sugar in 1/4 cup warm water; let stand for 5 minutes. In a large bowl, combine remaining water and sugar; stir until dissolved. Add yeast mixture, eggs, shortening, salt and 3 cups flour; mix until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Roll each portion into a 16x9-in. rectangle. Sprinkle filling over dough to within 1/2 in. of edge. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place on greased baking sheets; pinch ends together to form a ring. With a scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips lightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 20-25 minutes or until golden brown. Cool on wire racks for 20 minutes. For icing, combine the confectioners' sugar, lemon juice and milk; drizzle over tea rings while warm. Decorate with cherries if desired.

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 COFFEE BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in milk, butter, sugar, eggs, cardamom and salt; beat until smooth. Gradually add 8 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide into nine equal portions. Shape each portion into a 14-in. rope. For each loaf, braid three ropes together on a greased baking sheet; pinch ends to seal. Cover and let rise for 30 minutes. , In a small bowl, combine flour and sugar; cut in butter until mixture is crumbly. Sprinkle over braids. Bake at 325° for 25 minutes or until golden brown. Combine glaze ingredients until smooth; brush some over loaves. Bake for 5 minutes. Brush with remaining glaze; bake 5-10 minutes more. Remove from pans to cool on wire racks.

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.