Swedish Tea Recipes

SWEDISH TEA RING RECIPE FOR CHRISTMAS MORNING BREAKFAST

Steps:

• Scald milk. Stir in sugar and butter until melted. Cool to lukewarm (tip: be patient and make sure to cool it or you'll kill the yeast and/or cook the eggs, neither are good).
• Put water in a large bowl, sprinkle yeast on top. Add milk and mix.
• Beat 2 eggs and mix in.
• Add salt and 2 cups of flour.
• Beat until smooth. Stir in remaining flour one cup at a time.
• When it begins to form a ball, put it onto a floured surface and knead for 10 minutes.
• Place in a greased bowl, turn over once like so.
• Cover with a wet towel. Rest 1-1/2 hours until doubled in size.
• Punch down and roll into a 14″ x 18″ rectangle and brush with melted butter.
• Mix sugar and cinnamon and sprinkle. Add nuts or raisins (optional).
• Roll up from one end, bend into a circle and tuck ends together best you can.
• Snip every inch 2/3 the way and twist open.
• Lay a towel on top and allow to double in size. We usually let it go overnight but if you live in a warmer climate that may be too long.
• Bake 25-30 minutes in a 350 degree oven. Make frosting and top with cherries.

SWEDISH TEA RING

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.

SWEDISH TEA RING

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.

SWEDISH TEA RING

Steps:

• Divide the dough into 2 or 3 large pieces.

SWEDISH TEA COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Cut 1 cup of the butter into the flour until the mixture resembles coarse crumbs. Stir in the cream and form the dough into a ball.
• Roll dough out 1/2 inch thick and cut with a small round cutter. Roll cut circles in granulated sugar and place on ungreased cookies sheets. Prick cookies a few times with a fork.
• Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes. Let cookies cool before frosting.
• To Assemble: Frost bottoms of half of the cookies and place the remaining cookies on top to make sandwich cookies.
• To Make Buttercream Frosting: Beat 1/2 cup of the butter until fluffy. Gradually add the confectioners' sugar. Beat in the evaporated milk and the vanilla. Adjust milk and confectioners' sugar amounts to get buttercream to a good spreading consistency.

SWEDISH TEA CAKES

Steps:

• Preheat your oven to 325 F.
• Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
• Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
• Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
• Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
• Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.

SWEDISH TEA

Steps:

• In a large saucepan add 1 tablespoon Lipton orange pekoe loose tea to 2 cups of water.
• Bring mixture to a low boil,.
• Add 1 cup of sugar and the juice of 1 lemon.
• Slice lemon pieces and add to mixture.
• Stir to help sugar dissolve, then turn the heat to low.
• Cover saucepan with a lid and simmer for 20 to 25 minutes. Do not boil.
• Strain tea mixture well and add enough water to make 1/2 gallon of tea.
• Note:.
• I usually triple this recipe. I divide the concentrate and refrigerate or freeze two 1/3 portions for later use. I just add water as directed above.