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Swedish Tea Ring

Author: Charlotte Bothe

Swedish Tea Ring Recipe Swedish Tea Ring Recipe

In Sweden this tea ring is most often enjoyed at Christmas time. Think cinnamon roll in the shape of a ring. This — and many European pastries — aren't as over-the-top decadent as the typical American sticky buns, cream-filled layer cakes, and gooey fudge brownies. If you're after a classic Swedish tea ring, this is it; for a more "Americanized" version, see "tips from our bakers," below.

At a glance

Prep
Bake
Total
Yield
1 ring

Ingredients

Choose your measure:

Dough

  • 1 cup milk
  • 1/4 cup sugar
  • 3/4 teaspoon salt
  • 1 large egg
  • 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 2 teaspoon instant yeast, SAF Gold instant yeast preferred

Filling

  • 3 tablespoons sugar
  • 1 tablespoon ground cinnamon
  • 1 tablespoon Instant ClearJel, optional; to keep the filling from seeping out during baking
  • 3 tablespoons unsalted butter, melted
  • 1/2 cup chopped walnuts
  • 1/2 cup cinnamon chips

Instructions

  1. To make the dough: Combine all of the dough ingredients and mix and knead — by hand, mixer or bread machine — to make a soft, smooth dough. Let rise, covered, for 1 hour.
  2. To make the filling: Stir together the sugar, cinnamon, and ClearJel, then add the melted butter. Combine the walnuts and cinnamon chips separately.
  3. Transfer the dough to a lightly greased work surface, and roll it into a 12" x 18" rectangle.
  4. Spread the filling over the dough. Top with the walnuts and chips.
  5. Starting with one long side, roll the dough into a log and form it into a ring, pinching the edges together to seal. Place the ring on a greased or parchment-lined baking sheet.
  6. Using a pair of scissors, cut two-thirds of the way into the edge of the ring at 2" intervals. Turn each cut section onto its side.
  7. Cover and let rise for 30 to 45 minutes, until puffy.
  8. While the bread is rising, preheat the oven to 375°F.
  9. Bake the tea ring for about 25 minutes, until golden; tent it with foil after 15 to 20 minutes if it's browning too quickly.
  10. Remove the loaf from the oven, and carefully transfer it to a rack to cool.
  11. Yield: 1 ring.