This Swedish Tea Ring is a traditional Scandinavian dessert that is perfect for the holidays.
Prep Time20 minutesmins
Cook Time25 minutesmins
Rising Time2 hourshrs
Total Time2 hourshrs45 minutesmins
Servings: 16
Ingredients
Dough
3/4cupmilk
1/4cupsugar
1/4cupwarm water
2 1/4teaspoonyeast
1/4cupbuttersoftened
1egg
3 ¼ to 3 ½cupsflour
1/2teaspoonground cardamom
1/2teaspoonsalt
Filling
1/2cupalmond paste or one full block
1/4cupbrown sugarpacked
1/4cupbuttersoftened
Almond Buttercream Frosting or Almond Glaze
1cuppowdered sugar
4Tablespoonbuttersoftened *for frosting, not needed if making almond glaze
1-3teaspoonsmilk
1/2teaspoonsalmond extract
Toppings
slivered almonds
marashino cherries
Instructions
Dough
Heat milk to scalding, then allow to cool slightly.
3/4 cup milk
Dissolve 1 teaspoon of the sugar in warm water, then stir in yeast and allow it to dissolve and start to bubble.
1/4 cup sugar, 1/4 cup warm water, 2 1/4 teaspoon yeast
In a large mixing bowl, combine the butter, remaining sugar, and egg. Add the yeast mixture and the scalded milk.
1/4 cup butter, 1 egg
In a small bowl mix the flour with the salt and cardamom. Add the flour mixture to the batter a little at a time until dough is not sticky and is easy to handle.
3 ¼ to 3 ½ cups flour, 1/2 teaspoon ground cardamom, 1/2 teaspoon salt
Knead dough until smooth, approximately 5 minutes. If you have a mixer with a dough hook you can use that. Place the dough in a greased bowl, cover with a dish towel and let rise until doubled 1-1 ½ hours.
Filling
While dough is rising, prepare the filling. In a small bowl, combine almond paste, brown sugar, and softened butter. The almond paste is easier to blend if you cut it into small pieces first.
1/2 cup almond paste or one full block, 1/4 cup brown sugar, 1/4 cup butter
Once the dough has risen roll it into a rectangle about 15x9 inches.
Drop small mounds of the filling all around the dough rectangle. It probably won't spread easily, so just drop it on the dough in small mounds.
Roll the dough tightly lengthwise and place on ungreased cookie sheet or parchment paper. Form the dough log into a circle.
Use kitchen scissors to snip 2/3 of the way through the ring at 1-inch intervals. Take each section and slightly turn it onto it's side.
Set aside and allow dough to rise until double, about 1 hour.
Bake the tea ring at 350° for 25-30 minutes.
Decorating
You can finish the dough off with either a buttercream frosting or a glaze. I've include instructions for both. Wait until the tea ring is completely cool before decorating it.
Buttercream frosting (pictured) - In a small bowl combine the powdered sugar, softened butter, 2-3 teaspoons of milk, and almond extract until smooth. Whip it until it is smooth, creamy and spreadable. Use a pastry bag and a star tip to pipe the frosting onto the tea ring,
Glaze - In a small bowl combine the powdered sugar, 3 teaspoons of milk and almond extract. Mix until no lumps remain. Then drizzle over the top of the tea ring.
For either frosting or glaze sprinkle the tea ring with slivered almonds and decorate with drained marashino cherries.