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Swedish Tea Ring

December 4, 2011

Tea Ring 342

~ Patty Story/Recipe   ~  Mary Photos ~

I learned to make Swedish Tea Rings in Home Ec at St Catherine’s College in 1955.  The class was taught by a nun……in full habit.  I couldn’t understand how she could do anything in all that garb.  She not only did everything perfectly, she made it look easy.
I have been making Tea Rings every year since.   I made them for family, friends and neighbors.  On Christmas Eve Day we’d make the rounds giving them out.  It’s become a family tradition. We like to serve them warm, by candle light, on Christmas Eve.   Then again on Christmas morning.  Our Christmas wouldn’t be complete without them.

PDQ Sweet Dough
makes two Tea Rings
In large mixing bowl dissolve:
4 Packages Yeast
1  1/2 Cups Warm Water
Add and blend on low-speed for 30 seconds:
2 1/2 Cups Buttermilk
5 Cups Flour
1/2 Cup Butter
1/4 Cup Sugar
4 tsp Baking Powder
1 Tbsp Salt
Turn to medium speed an continue to blend for 2 minutes, scraping down sides in between.  Once everything has blended well you may put on the dough hook if your machine has one.

Stir in by hand or with hook:

4-5 Cups Flour

Then either let the machine knead dough or turn dough out onto counter and knead  for 200 turns or 5-7 minutes (may want to cut the large dough ball into two equal halves).

Once dough has been thoroughly kneaded you may follow the photos down below.
1. Roll out half the dough into a large 1/4″ thick rectangle.
2. Pour 1 Cup Melted Butter on top of dough and distribute evenly.
3. Sprinkle with 3/4 Cup Granulated Sugar.
4. Sprinkle 1-2 Tbsp Cinnamon.
5. Sprinkle approx. 1 Cup Raisins or Craisins.
6. Roll dough – from longest side (photo below is from short side).
7. Place dough on greased edged sheet pan.
8. Overlap ends to make one seam.
9. Cut with scissors about 3/4 of the way in and 1″ wide all the way around the ring.
10. Give each slice a quarter turn.
11. Cover with damp towel and let rise until double in size approx. one hour, unless your house is cold, it might take up to two hours!
12. Bake at 425° for 20-30 minutes until golden brown.
13. Top with icing (recipe below).  Optional to decorate with sliced Maraschino Cherries (red and green) and sliced almonds.

The traditional icing we’ve always used consisted of powdered sugar mixed with some warm milk and vanilla.
You may do that, or opt for this richer icing:

In a mixer on medium speed whip until well blended:
1/2 Cup Cream Cheese, softened
1/2 Cup Butter, softened
3-4 Cups Powdered Sugar
1 tsp Vanilla
Pinch of Salt
You may either apply this to a warm Tea ring or heat on VERY low in the microwave enough to get it slightly runny, but not too much that it turns translucent and runs off your Tea Ring without sticking.

Tea Ring0275

Roll out half the dough into a large rectangle, about 1/4" thick.

Tea Ring 277

Pour on 1 Cup of melted butter and distribute to all edges.

Tea Ring278

Distribute butter with pastry brush or fingers then sprinkle 1 1/2 Cups Sugar

Tea Ring 280

Generously sprinkle 1-2 Tbsps Cinnamon to all edges of dough.

Tea Ring 299

Sprinkle with raisins or craisins or both.

Tea Ring 282

Start rolling (we made one without fruit).

Tea Ring 285

Roll dough - preferably from the long edge.

Tea R 301

Rolling from the long end will help when making your circle.

Tea R 302

Place on greased edged sheet pan.

Tea R 303

Connect ends to make one seam.

Tea R 304

Cut, with scissors, 3/4's of the way in and 1-11/2 inches wide. All the way around.

Tea R 305

Give each slice a quarter turn. Cover and let raise until double in size.

3 Comments leave one →
  1. Pat Winker permalink
    December 5, 2011 11:17 am

    Oh, that looks GOOD! Maybe I’ll make a few today just to be sure I’m still in practice!
    Good post, Mary!!

  2. Yvette Pagan permalink
    December 13, 2011 7:30 pm

    This looks great for christmas!!!!! Thanks for sharing this recipe.

  3. December 14, 2011 3:30 pm

    Um, pretty sure that is insulin worthy! Holy yum! (and I really didn’t realize how not complicated that was – I may have to make this one).

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