Best 8 Swedish Tea Ring With Pecans Recipes

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Indulge in the delightful Swedish Tea Ring, a culinary masterpiece that combines the flavors of sweet dough, aromatic cardamom, and crunchy pecans. This iconic pastry, known as "kringla" in Swedish, is a beloved tradition that has graced coffee tables and gatherings for centuries. Embark on a sensory journey as we delve into the secrets of this delectable treat, exploring variations such as an indulgent cream cheese filling, a nutty almond filling, and a refreshing lemon filling. With step-by-step instructions and expert tips, this article will guide you through the process of creating your own Swedish Tea Ring, a true testament to the art of baking.

Here are our top 8 tried and tested recipes!

SWEDISH TEA RING



Swedish Tea Ring image

This is a hand-shaped, filled yeast bread that my 2-year-old daughter loves to help prepare. The dough can be made ahead and refrigerated, then baked in the morning. Sprinkle chopped, toasted almonds over the ring if you wish. Nuts can also be added to the filling along with the raisins.

Provided by Julia

Categories     Bread     Yeast Bread Recipes

Time 3h20m

Yield 24

Number Of Ingredients 14

1 cup milk
1 egg, beaten
1 tablespoon butter, room temperature
3 tablespoons white sugar
½ teaspoon salt
3 ¼ cups bread flour
¾ teaspoon active dry yeast
2 tablespoons butter, softened
2 teaspoons ground cinnamon
¾ cup packed brown sugar
½ cup raisins
1 cup confectioners' sugar, sifted
½ teaspoon almond extract
1 tablespoon milk, or as needed

Steps:

  • In a bread machine, put milk, egg, butter, sugar, salt, bread flour, and yeast in the order suggested by the manufacturer. Select the Dough cycle and press Start. When dough is mixed, transfer to a greased bowl; cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.
  • Grease 2 baking sheets or line them with parchment paper; set aside.
  • Divide dough in half. Roll each piece out into rectangles about 12x16 inches. Spread each dough rectangle with 1 tablespoon softened butter. In a small bowl, combine 2 teaspoons ground cinnamon, 3/4 cup light brown sugar, and 1/2 cup raisins.
  • Sprinkle cinnamon mixture onto buttered dough. Roll them up jelly-roll fashion, along long side. Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets. Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly. you wish to
  • [At this point, the dough can be refrigerated: cover dough with greased plastic wrap and refrigerate overnight. The next morning, let pastries come to room temperature for about half an hour before baking as directed in step 7.]
  • Alternately, cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.
  • Arrange two oven racks so that both baking sheets will fit. Preheat oven to 350 degrees F (175 degrees C).
  • Bake for 10 minutes in preheated; rotate baking sheets. Bake until rings are light brown and the filling is oozing and bubbling, about 10 minutes more.
  • In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency. Drizzle icing over warm pastries.

Nutrition Facts : Calories 82.9 calories, Carbohydrate 16.4 g, Cholesterol 12.4 mg, Fat 1.9 g, Fiber 0.2 g, Protein 0.8 g, SaturatedFat 1.1 g, Sodium 68.4 mg, Sugar 15.4 g

SWEDISH TEA RING



Swedish Tea Ring image

This Swedish tea ring is soft and fluffy, filled with sweet dried fruits and nuts and is the perfect addition to your Christmas breakfast table.

Provided by Leah Maroney

Categories     Breakfast     Brunch

Time 1h40m

Number Of Ingredients 18

1 quart whole milk
1 cup butter
1 cup sugar
1 1/2 tablespoons yeast
8 to 9 cups flour
2 teaspoons baking powder
For the Filling
2 to 3 cups butter (melted)
1/4 cup cinnamon
2 cups sugar
1 cup pecans (chopped)
1 cup golden raisins
1 cup raisins
For the Icing
4 cups powdered sugar
1/8 cup whole milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Steps:

  • Divide the dough into 2 or 3 large pieces.

Nutrition Facts : Calories 346 kcal, Carbohydrate 45 g, Cholesterol 43 mg, Fiber 1 g, Protein 4 g, SaturatedFat 10 g, Sodium 153 mg, Sugar 27 g, Fat 18 g, ServingSize 2 rings (48 servings), UnsaturatedFat 0 g

SWEDISH TEA RING



Swedish Tea Ring image

My mother used to prepare this delightful Swedish tea ring in the '40s, and it's still a favorite today. Maraschino cherries add a festive touch. -Elsie Epp, Newton, Kansas

Provided by Taste of Home

Time 50m

Yield 1 ring (24 slices).

Number Of Ingredients 15

1 tablespoon active dry yeast
1-1/2 cups warm water (110° to 115°)
1/4 cup sugar
1/4 cup canola oil
2 large egg whites, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
1/2 cup chopped walnuts
1/2 cup chopped maraschino cherries, patted dry
1/4 cup packed brown sugar
1 teaspoon ground cinnamon
2 tablespoons butter, melted
ICING:
1 cup confectioners' sugar
1 to 2 tablespoons fat-free milk

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour. , Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18x12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. , Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. , In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over tea ring.

Nutrition Facts : Calories 196 calories, Fat 5g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 142mg sodium, Carbohydrate 34g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

SWEDISH TEA RING (COFFEE BREAD)



Swedish Tea Ring (Coffee Bread) image

This Swedish tea ring is a slightly sweet yeast bread flavored with cardamom. It makes a beautiful centerpiece for Swedish fika (coffee time).

Provided by Elise Bauer

Categories     Baking     Bread     Cardamom     Christmas     Pastry     Swedish

Time 2h35m

Number Of Ingredients 23

Bread:
1 cup whole milk
1/2 cup (100g) white sugar
1/2 cup (4 oz) butter
2-pkg active yeast dissolved in 1/4 cup warm water
About 4 cups (560g) all-purpose flour
1 large egg
1/2 teaspoon salt
1 teaspoon ground cardamom
Filling:
2 tablespoons melted butter
1/4 cup (54g) brown sugar, packed
1 tablespoon white sugar
2 teaspoons cinnamon
1 cup golden raisins (optional)
1/2 cup slivered almonds (optional)
1/4 cup almond paste (optional)
Egg glaze:
2 egg yolks
2 tablespoon cream
Sugar glaze:
1 cup (115g) powdered sugar
1 tablespoon water

Steps:

  • Heat the milk, add the butter and sugar, then the yeast and egg: Pour milk into a small saucepan and heat on medium heat until steamy (but not boiling). Remove from the heat. Stir in the butter and sugar until the butter has melted and the sugar dissolved. Pour into a mixing bowl. Mix in yeast mixture and the egg.
  • Add the spices, then gradually add the flour: Mix in the salt and cardamom. Slowly add in 2 cups of the flour. After the first two cups, gradually add more flour until a soft dough starts to form into a ball and pull away from the sides of the bowl.
  • Knead the dough: Turn out onto a floured surface and knead dough for 7 to 10 minutes until smooth, OR use a dough hook in a stand-up mixer and knead the dough for 7 to 10 minutes, adding more flour as needed to keep the dough from being too sticky. Note: the dough should remain soft, so take care not to add too much flour.
  • Let the dough rise and double in size: Place the dough in an oiled bowl, covered with a clean tea-towel or with plastic wrap. Let rise for an hour or until the dough has doubled in size.
  • Make 2 simple braids, or form 1 filled wreath: At this point you can make a simple braided bread if you want (2 loaves), by punching the dough down, dividing the dough in half, and then dividing each half into three equal parts, rolling the dough pieces into ropes, braiding them, and tucking the ends under. Or you can get more fancy, which is what we've done here, with a filling, and forming the dough into a wreath shape. The following directions are for the wreath form.
  • Divide and flatten the dough into 2 rectangles: Press the dough down to deflate it a bit. Divide the dough into 2 equal parts. Take one part (saving the other for wreath number 2) and use your fingers to spread it into a 8-inch by 16-inch rectangle on a lightly floured, clean, flat surface. If you are having difficulty getting the dough to keep its shape, just do what you can and let it sit for 5 minutes before trying again. Like pizza dough, the dough needs time to relax while you are forming it. Brush the dough with melted butter, leaving at least a half-inch border on the edges so the dough will stick together when rolled.
  • Make the filling and fill the dough: Mix together the brown and white sugar and the cinnamon and sprinkle the dough with half of mixture (saving the other half for the second batch of dough). Sprinkle on more fillings, as you like, such as raisins, slivered almonds, or almond paste. You could even sprinkle on some cream cheese for a creamier filling.
  • Carefully roll the dough and form a ring: Carefully roll the dough up lengthwise, with the seam on the bottom. Carefully transfer to a greased baking sheet. Form a circle with the dough on the baking sheet, connecting the ends together to make a ring.
  • Cut the dough and shape the wreath: Using scissors, cut most of the way through the dough, cutting on a slant. Work your way around the dough circle. After each cut, pull out the dough segment either to the right or to the left, alternating as you go around the circle. The dough circle will look like a wreath when you are done. Repeat the steps with the rest of the dough, to form a second wreath.
  • Let the shaped dough rise: Cover the wreaths lightly with plastic wrap and set in a warm area for a second rise. Let rise for about 40 minutes to an hour; the dough should again puff up in size.
  • Preheat the oven: Preheat the oven to 350°F.
  • Brush the dough with egg wash and bake: Whisk together the egg yolks and cream. Use a pastry brush to brush over the dough. Bake in the oven for 25 to 30 minutes. After the first 15 minutes of baking, if the top is getting well browned, tent with some aluminum foil.
  • Cool, then drizzle with optional glaze: Remove from the oven and let cool completely. Meanwhile, whisk together the powdered sugar and water to create a final glaze (optional). Add more water if the glaze is too thick to drizzle, add more powdered sugar if the glaze is too runny. Drizzle the glaze in a back and forth motion over the pastry.

Nutrition Facts : Calories 357 kcal, Carbohydrate 52 g, Cholesterol 92 mg, Fiber 2 g, Protein 8 g, SaturatedFat 8 g, Sodium 195 mg, Sugar 15 g, Fat 13 g, ServingSize Makes 2 wreaths, UnsaturatedFat 0 g

SWEDISH LEMON TEA RING



Swedish Lemon Tea Ring image

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

1 1/2 ounces yeast, see NOTE (rapid-rise yeast, 1 package)
1/2 cup lukewarm water
1 cup milk (room temperature)
1/4 cup softened butter or 1/4 cup margarine
2 beaten eggs
1 teaspoon salt
1/2 cup sugar (super-fine or caster is best)
4 -5 cups all-purpose flour
6 tablespoons lemon curd
4 ounces candied lemon peel
4 ounces candied citron peel
1 cup chopped pecans
1 cup powdered sugar
1 1/2 tablespoons milk
1 tablespoon lemon juice
not sure of the measurement here but I think it is 1 1/2 ounces per small package fast rise yeast

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

SWEDISH TEA RING



Swedish Tea Ring image

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

2 1/2 cups milk, lukewarm
1 cup sugar
4 eggs, beaten
1 1/2 teaspoons salt
1 cup butter, melted
2 teaspoons ground cardamom
2 (1/4 ounce) packages active dry yeast
1 tablespoon brown sugar
8 cups flour, plus more if needed
1 cup butter, softened
1/2 cup cinnamon-sugar mixture
1 tablespoon cinnamon
4 cups powdered sugar
4 tablespoons milk
1/2 teaspoon almond extract
candied cherry
pecan halves

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

CHRISTMAS TEA RING



Christmas Tea Ring image

Our family makes a lot of these every Christmas, some to give away, some for Christmas breakfast.

Provided by Baritone Bob

Categories     Bread     Yeast Bread Recipes

Time 1h50m

Yield 8

Number Of Ingredients 8

1 (1 pound) loaf frozen bread dough, thawed
¼ cup butter, softened
½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons all-purpose flour
1 cup confectioners' sugar
1 tablespoon milk
1 teaspoon vanilla extract

Steps:

  • Roll bread dough into a rectangle 8 inches wide and 15 inches long. Spread butter over the bread, leaving about 1/2 inch of a long edge unbuttered. Mix brown sugar, cinnamon, and flour in a bowl and sprinkle the mixture over the buttered part of the dough.
  • Starting with the long edge opposite the unbuttered edge, tightly roll the dough over the filling; seal the roll along the unbuttered edge to make a log.
  • Lightly grease a 12-inch round cake pan or baking dish; place dough into the pan and form a ring, pinching the two ends together to seal. Use kitchen scissors or sharp knife to make cuts 3/4 inch deep into the outside of the ring. Twist the cut sections of dough slightly to reveal filling.
  • Cover the tea ring with a cloth, place into a warm area, and let rise until doubled, 45 minutes to 1 hour.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake tea ring in the preheated oven until lightly browned, 25 to 30 minutes. Cover with a sheet of aluminum foil after 15 minutes if tea ring starts to brown too quickly. Let tea ring cool in pan for about 10 minutes before removing to finish cooling on a wire rack.
  • Combine confectioners' sugar, milk, and vanilla extract in a bowl to make a smooth frosting. Spread top of the tea ring with frosting.

Nutrition Facts : Calories 336.9 calories, Carbohydrate 59.4 g, Cholesterol 15.4 mg, Fat 8.1 g, Fiber 3.2 g, Protein 6.1 g, SaturatedFat 3.7 g, Sodium 363.7 mg, Sugar 31.2 g

SWEDISH TEA RING



Swedish Tea Ring image

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

4 1/2 teaspoons active dry yeast (2 packets)
1/2 cup milk, warmed (110-115 degrees)
4 1/2 cups flour
1/4 cup sugar
1 teaspoon salt
1 cup butter, divided
1/2 cup heavy cream
2 eggs
1/2 cup dried currant
1/2 cup butter, softened
1 cup brown sugar
1 cup pecans, chopped
1/2 cup butter
3 cups powdered sugar
1 teaspoon vanilla
4 -6 tablespoons heavy cream

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

Tips:

  • Use a stand mixer fitted with the paddle attachment to make the dough. This will help to ensure that the dough is evenly mixed and smooth.
  • Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from becoming too sticky and difficult to work with.
  • When rolling out the dough, use a light touch and avoid overworking it. The dough should be rolled out to a thickness of about 1/8 inch.
  • Spread the filling evenly over the dough, leaving a 1-inch border around the edges. This will help to prevent the filling from leaking out while baking.
  • Bake the tea ring at 350 degrees Fahrenheit for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.
  • Let the tea ring cool for at least 10 minutes before slicing and serving. This will help to prevent the filling from running out.

Conclusion:

Swedish tea ring with pecans is a delicious and festive pastry that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its flaky crust, sweet filling, and crunchy pecans, this tea ring is sure to be a hit with everyone who tries it.

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