Swedish Tea Ring
Wow your guests with the beautiful presentation of this Swedish tea ring! An easy sweet yeast dough, filled with sugar & spice, drizzled with a sweet glaze.
This is a sponsored post, written by me and created in partnership with White Lily Flour. All opinions expressed herein are straight from my heart.
You might remember a month or so ago I shared this Gooey Butter Pie recipe, and talked a little bit about my time in Nashville with White Lily Flour and Linda Carman. Well, this is what we were up to!
If you’re a regular reader here, you probably already know that when it comes to baking, there’s one thing that I don’t feel super-confident about. And that’s yeast breads! But Linda was so kind and helpful, and offered so many great tips and insights that I’m happy to share with you today.
As you can see from the video below, we mainly focused on the Swedish tea ring. This is such a gorgeous presentation, and deceptively simple to achieve. I’ve recreated it here for you today, and I’m sharing Linda’s recipe below.
But you can do a lot more than just a Swedish tea ring with this easy recipe! Linda often uses the same sweet roll dough for all kinds of baked goods, such as cinnamon rolls, cinnamon raisin bread, doughnuts, coffee cakes and all kinds of other sweet breads.
I think you’ll find this sweet yeast dough recipe really delicious and easy to make. And if you go the Swedish tea ring route, really impressive to boot! Just think of how perfect this would be for an Easter, Father’s Day, or New Years Day brunch!
Learn more about “The White Lily Difference” here, and shop for the entire line of White Lily products at their online store.
More great brunch recipes on my “Breakfast/Brunch Recipes” Pinterest board!
This post contains affiliate sales links.
More great brunch recipes on my “Breakfast/Brunch Recipes” Pinterest board!
This post contains affiliate sales links.
Swedish Tea Ring
Ingredients
For the sweet yeast dough
- 1/4 ounce active dry yeast, (1 packet)
- 1/4 cup warm water, (105° F to 115° F)
- 1/4 cup milk,, scalded
- 1/4 cup sugar
- 1 teaspoon salt
- 1/4 cup shortening, (I substituted unsalted butter, softened)
- 1 large egg,, lightly beaten
- 2 1/4 cups White Lily® All-Purpose Flour, (you may need as much as to 2 1/2 cups)
For the glaze
- 1 cup powdered sugar
- 1 1/2 tablespoons milk
Instructions
To make the sweet yeast dough:
- Dissolve the yeast in a liquid measuring cup with warm water; set aside.
- Combine the hot milk, sugar, salt and shortening (or butter) in large mixing bowl. Cool to lukewarm.
- Add eggs, 1 cup of flour and dissolved yeast, stirring well after each addition.
- Add enough remaining flour to make a soft dough.
- Turn the dough out onto a lightly floured board or pastry cloth. Cover with the bowl and let it rest for 10 minutes. Knead the dough until smooth and elastic (8 to 10 minutes).
- Place the dough in a large greased bowl; turn once to grease the top. Cover and let rise in warm draft-free place until doubled in bulk (about 1 1/2 hours).
- Punch the dough down; let it rest 10 minutes.
To fill/shape:
- Lightly mist a baking sheet with non-stick cooking spray.
- On lightly floured board or pastry cloth, roll out into a 20 x 7-inch rectangle.
- Brush with melted butter to within one inch of edges.
- Combine sugar and cinnamon in small bowl; sprinkle evenly over dough.
- Roll up jelly-roll style, beginning with long side. Press to seal edges.
- Place seam side down on baking sheet. Shape into a ring and pinch ends together to seal.
- Use scissors or a sharp knife to cut the dough at 1-inch intervals around ring, cutting two-thirds through the roll with each cut.
- Gently turn each cut piece on its side, slightly overlapping slices.
- Cover and let rise in warm draft-free place until doubled in bulk, about 45 minutes.
- Heat oven to 375° F. Bake 18 to 20 minutes or until golden brown.
- Remove from baking sheet to cool on a wire rack, and drizzle with glaze.
To make the glaze:
- Stir the confectioners’ sugar and milk together in a small bowl until smooth.
Can this be baked ahead and frozen successfully?
Yes absolutely! Just wrap tightly and thaw at room temperature. You can even rewarm them in a low oven. Enjoy!
hi I have watched your video on how to make the sweat dough for the swedish T ring. I noticed in your video you say 2 cups of warm water and 1/2 cup of sugar but your recipe calls for only 1/4 cup of water and 1/2 cup of sugar.I am so confused now. Please help.
Please just follow the recipe. Trying to bake from a video is going to be very frustrating. All the information you need is in the recipe card. Videos are just meant to entertain and to give a rough overview of the steps involved in making something. In this case, I was in a studio and we made several items from one huge batch of dough. As you can see when the camera pans back, Linda has cherry coffee cake, cinnamon rolls, and a big kringle displayed on the counter. All of these items were made from her big batch of sweet dough. The recipe I am sharing here is only for Swedish tea ring. If you are making Swedish tea ring, follow the recipe I am offering to you.
Hi Allie,
I made this recipe today. It was very helpful to watch the video with you and Linda from White Lily, as you both made it look so easy, which gave me the confidence to attempt. And as Linda promised, it was fairly easy and definitely worth the time! A couple things I changed were to add a 1/2 cup crushed walnuts to the filling along with an extra tsp of butter. And I did miss one step, which was the second prove. Bummed about that, however I think I did have about 15-20 mins on the second rise. It still turned out great though! And it looks and tastes very yummy. My husband said it could rival a store front bakery, yay! So, once again, thanks for the great recipe!! You’re my go-to, tried and true, recipe site!
Aw, thank you Susan! I’m so glad you took a chance on this one. I know it looks intimidating but when you can break it down into small, simple steps, it’s totally do-able! I love that you added walnuts. Thanks so much for reading and for the 5-star review!
I made this swedish tea ring last weekend and it came out great! The only change I made was to use bread flour instead of all purpose flour. I am not sure if this changed the texture any, but the dough was soooo easy to work with and it came out lovely! I’ll be adding this to my recipe box and making again for Thanksgiving and Christmas. Thanks for sharing!!
My pleasure Viola! I’m so glad you were happy with the result. Thank you so much for the positive feedback!
Amazing cake…looking great while still easy to make, and the taste is for 5 stara! Thank you so much!
My pleasure! I’m so happy you like it. Thank you for the great feedback!
What an amazing Swedish Tea Ring!
Thank you so much Vivian! I had lots of fun making it 🙂
Question on Swedish Tea Ring recipe: Calls for 2 1/4 to 1 1/2 cups flour? Is this correct?
Thanks for the heads up Betty! It should say 2 1/4 to 2 1/2 cups.