SWEDISH TEA RING
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
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
CITRUS VINAIGRETTE
Tart, tangy and citrusy flavors abound in this quick citrus vinaigrette recipe to whisk together any night of the week you've got the good greens to go with it. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 5m
Yield 1/2 cup.
Number Of Ingredients 5
Steps:
- Place all ingredients in a jar with a tight-fitting lid; shake well. Chill until serving. Just before serving, shake dressing and drizzle over salad.
Nutrition Facts : Calories 53 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 47mg sodium, Carbohydrate 5g carbohydrate (4g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH TEA RING
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
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
CINNAMON ROLL TEA RING WITH CHERRY FROSTING
Heavenly!! You can taste the warm, buttery sweetness of the cinnamon layer and delicious cherry frosting all in one great dessert! And, the best part is, there is NO KNEADING involved plus you can make this the night before and have it ready to bake in the morning! This is from my Great Aunt Linda; she is a fabulous in-law AND cook!! :)
Provided by Gods_sugarcookie
Categories Yeast Breads
Time 3h15m
Yield 17 slices, 17 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- Mix warm water and yeast, add sugar and salt.
- Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
- Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
- Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
- Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
- Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
- Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
- Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
- *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!
Nutrition Facts : Calories 240.3, Fat 4.7, SaturatedFat 2.2, Cholesterol 16.5, Sodium 160.8, Carbohydrate 47.2, Fiber 0.8, Sugar 29.8, Protein 2.8
NANNY'S CHRISTMAS TEA RING
My grandmother used to make tons of this at Christmas time and would deliver them to neighbors and friends. It was something we always looked forward to helping her with. I have made this other times of year, and it's still great. Best consumed warm with butter at breakfast. Prep time includes dough rise time.
Provided by BlondeChick80
Categories Breads
Time 3h30m
Yield 18 pieces or so, 10 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve years in water in large bowl. Wait 5 minutes. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour and beat until smooth.
- Mix in enough remaining flour to make dough easy to handle and not sticky.
- Turn dough onlo lightly floured surface; knead until smooth and elastic, about 5 minutes Place dough in greased bowl, flip dough over so greased side is up.
- Cover dough, and let rise in warm place until doubled, about 1.5 hours. Dough is ready if indentation stays when touched. Punch dough down.
- Roll dough into 15x9 rectangle on lightly foured surface.
- Spread butter/margarine over the rectangle covering the whole surface. Sprinkle with brown sugar, cinnamon and raisins.
- Starting on the long edge, roll dough tightly up. Pinch edge of dough into roll to seal well. Firmly grasp the dough in various spots as needed to even it out (it may be thicker in some spots.).
- Withe sealed edge down, shape into ring on lightly greased cookie sheet, and pinch ends together.
- With kitchen shears or sharp knife make cuts 2/3 of the way through the ring at 1 inch intervals. Turn each cut section onto it's side so pieces kind of overlap.
- Let rise again until double, about 40 minutes.
- Heat oven to 375 and bake until golden brown about 25-30 minutes I fit starts to brown too quickly, cover loosely with foil. When it's done, let cool on wire rack and transfer to large plate or platter.
- While it's cooling mix up the powdered sugar, milk, and vanilla until smooth and desired consistency. Spread over the cooled tea ring. Decorate with Cherries, walnuts, pecans so that each piece of the tea ring has something on it. The cherries are my favorite.
Nutrition Facts : Calories 396, Fat 10.6, SaturatedFat 3.7, Cholesterol 26.6, Sodium 272.5, Carbohydrate 70, Fiber 1.9, Sugar 33.5, Protein 6.2
SWEDISH LEMON TEA RING
Make and share this Swedish Lemon Tea Ring recipe from Food.com.
Provided by kitty.rock
Categories Breads
Time 2h50m
Yield 2 rings, 20 servings each, 40 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast in lukewarm water.
- Combine milk, butter, eggs, salt, and sugar in the bowl of a stand mixer; stir in yeast mixture.
- Gradually stir in flour at speed setting 2 or 3 until dough is slightly stiff and pulls away from the sides of the bowl; replace paddle with dough hook and knead at speed setting 2 or 3 for seven minutes.
- After kneading, place dough in a greased bowl, cover with cling wrap, and allow to rise for 1 hour in a warmed oven (set at about 200 F then turned off).
- After dough has risen, punch down and divide in half. Use a rolling pin to form each half into an 8"x14" rectangle. Spread 3 tablespoons of lemon curd on each half; divide the candied lemon peel, citron, and pecans evenly and sprinkle over top of the lemon curd.
- Starting at the wide side, tightly roll each rectangle into a cylinder. Pinch together seams, then shape roll into a circle, pinching together the two ends.
- Place rings on lightly greased baking sheets, seam down. With scissors or a sharp knife, cut down 2/3rd through each ring at 1-inch intervals. Gently pull and twist each section outward so that it lays on its side but is still connected to the ring. Allow to rise for an additional hour in warmed oven until doubled.
- Remove risen rings from oven, then preheat oven to 350º.
- Bake rings on middle rack of oven for 15-20 minutes, until lightly browned. Whisk together the confectioner's sugar, milk, and lemon juice to make a light glaze; spread upon warm rings and sprinkle with grated lemon zest and sparkling sugar.
- Yield: 2 Swedish Lemon Rings, about 20 servings each.
Nutrition Facts : Calories 116.2, Fat 3.8, SaturatedFat 1.1, Cholesterol 14.6, Sodium 76.7, Carbohydrate 18.5, Fiber 0.9, Sugar 7.9, Protein 2.5
VANILLA CITRUS CIDER
My mom used to make cider for the holidays, so I based my citrus-vanilla variation on her recipe. I think it hits the spot! The longer the cider simmers, the stronger the flavors will be.-Kristin Weglarz, Bremerton, Washington
Provided by Taste of Home
Time 1h20m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 8
Steps:
- In a large saucepan, combine apple cider, brown sugar, orange juice concentrate and salt. Place cinnamon sticks and cloves on a double thickness of cheesecloth. Gather corners of cloth to enclose seasonings; tie securely with a string. Add to pan., Bring to a boil. Reduce heat; simmer, covered, 1 hour to allow flavors to blend. Discard spice bag. Stir in vanilla. If desired, serve with orange slices.
Nutrition Facts : Calories 127 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 52mg sodium, Carbohydrate 32g carbohydrate (28g sugars, Fiber 0 fiber), Protein 0 protein.
SWEDISH TEA RING
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
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.
CHERRY TEA RING
Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens
Provided by greyghost
Categories Yeast Breads
Time 2h50m
Yield 2 rings, 24 serving(s)
Number Of Ingredients 20
Steps:
- For Bread:.
- In small saucepan, heat and stir milk and butter until warm and butter almost melts.
- Cool to lukewarm (105-115 degrees F).
- In large mixing bowl, dissolve yeast into 1/2 cup warm water.
- Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
- Use wooden spoon to stir in as much of remaining flour as possible.
- Turn dough out onto lightly floured surface.
- Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
- Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
- Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
- Punch dough down.
- Turn out onto lightly floured surface.
- Divide dough in half, cover and let rest for 10 minutes.
- In medium saucepan, bring 2 cups of water to boiling, remove from heat.
- Add cherries and let stand for 5 minutes.
- Drain, squeezing out excess water of cherries. Set aside.
- In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
- Cut 1/2 cup butter into mixture until crumbly and set aside.
- Roll half of dough into 15 x 9 rectangle.
- Sprinkle half of the cinnamon filling evenly over dough.
- Sprinkle with half of cherries.
- Roll up, jelly roll style, starting from long side.
- Seal seam.
- Grease two baking pans (cookie sheets).
- Place dough roll on one of prepared baking pans.
- Attach ends of dough to form a circle.
- Pinch to seal ends.
- Use sharp knife to cut slits at 1 inch intervals around ring.
- Cover, let dough rise again until double in size, about 30 minutes.
- Repeat with remaining dough, cinnamon mix, and cherries.
- Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
- Transfer to wire racks and cool completely.
- Drizzle with icing. . .
- For icing:.
- In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
- Stir in enough cream to make drizzling consistency.
- If desired, add red food color to icing.
Nutrition Facts : Calories 345.6, Fat 9.3, SaturatedFat 5.5, Cholesterol 40.8, Sodium 218.8, Carbohydrate 60.6, Fiber 1.5, Sugar 29.3, Protein 5.5
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