This is not your traditional coffee cake!
So it starts off like a regular yeast bread. The rise was good, but not insane. The dough doubled, but not much more than that.
The filling is absolutely wonderful. There are bright spots with the candied cherries and raisins. You get a little crunch from the walnuts.
You also get the cinnamon roll like taste with the brown sugar and cinnamon.
The wow factor is in how it is put together. Rolling everything inside would be nice enough.
Cutting and turning the pieces give you an amazingly lovely presentation!
The dough encompasses the filling and gives the cake a bit of a flower look.
For the icing, I mixed some confectioners’ sugar with a little almond extract and a tablespoon or two of milk. This is a super easy icing to whip up. I am sure there are recipes out there for it, but I have made it so many times, I just do it by feel.
This is a lovely recipe! It has great presentation and would make a wonderful holiday or special occasion dish!
SWEDISH TEA RING
1 Package Active Dry Yeast
1/4 Cup Warm Water
1/2 Cup Scalded Milk
1/4 Cup Sugar
1/2 Teaspoon Salt
1 Egg, Beaten
1/2 Cup Butter
2 3/4 Cups Flour
1/4 Cup Melted Butter
1/2 Cup Packed Brown Sugar
2 Teaspoons Cinnamon
1/2 Cup Raisins
1/2 Cup Chopped Candied Cherries
1/4 Cup Chopped Pecans or Walnuts
Mix yeast and water and let stand until softened, about 5 minutes. Pour scalded milk over sugar and salt; cool to lukewarm. Add yeast, beaten egg, and shortening. Beat until smooth. Add about 1 1/2 cups flour, blending to make a soft batter. Then add enough additional flour to make a soft, kneadable dough. Knead until smooth and satiny. Round up and place in a greased bowl. Cover and let rise until doubled, about 1 hour. Roll dough on a lightly floured board into a rectangle, about 1/2 inch thick. Brush with ,melted butter, sprinkle with brown sugar and cinnamon. Sprinkle on cherries, raisins, and nuts. Roll up like a jelly roll. Join ends to make a circle, and place on a greased baking sheet. With scissors, cut the ring at 1 inch intervals about 2/3 of the way through. Turn each slice partly on its side to expose filling, turning 1 space outward, the next toward the center, so that a heart shaped sectioned is formed. Lightly press ring flat so that cake will be of even height. Cover and let rise again until doubled. Bake in a 375 degree oven for 25 to 30 minutes. Frost with confectioners’ sugar icing while still warm.
Comments