Swedish Tea Ring

This has been a Christmas morning tradition in my family for over sixty years and counting, and although it contains sugar, I decided to add it to my blog. We make up the dough on Christmas Eve, refrigerate it overnight, and bake it on Christmas morning. Allow about five hours for construction and risings.

Swedish Tea Ring

Makes one 12-inch+ ring

DOUGH
3 pasture-raised eggs
3/4 cup hot water (105-115-degrees)
1 package active dry yeast
4 cups sifted unbleached white flour
1 teaspoon salt
2 tablespoons sugar
1/2 cup Kerrygold  butter
2 teaspoons powdered cardamom
1-1/2 cups Kerrygold butter, creamed

EGG WASH
1 egg, whisked

FILLING
1 cup sugar
1 cup Kerrygold butter
2 teaspoons grated lemon rind
1 cup chopped walnuts
1-1/2 tablespoons cinnamon
1 teaspoon cardamom
4 tablespoons chopped crystalized orange
2 tablespoons chopped crystalized ginger (or dried cherries, cranberries, raisins)
3 pasture-raised eggs
A splash of plain milk

CITRUS GLAZE
1 cup powdered sugar
1 cup lemon, orange, or lime juice
2 teaspoons vanilla

***

ACTIVATE THE YEAST
Add the eggs to the hot water and yeast. Let this mixture rest for about 15 minutes. While the yeast is activating, mix the flour, salt, sugar, 1/2 cup butter, and cardamom together, using a pastry blender.

MIX EVERYTHING TOGETHER
In a large mixing bowl, make a ring of the flour mixture. Pour the yeast mixture into the center, and slowly work it into the flour mixture. Knead until smooth, then form the dough into a ball, and let it rest, covered with plastic wrap, refrigerated, for about 20 minutes.

CREATE LAYERS OF DOUGH & RISE
Roll out the dough into an oblong about 1/2″ thick. Spread the 1-1/2 cups of creamed butter over two-thirds of the dough, leaving an unbuttered 1/4-inch margin. Fold the unbuttered third over the center third. Then fold the remaining third over the doubled section. Turn the dough a quarter turn (east to south), and roll it out again into an oblong 1/4-inch thick. Fold again into thirds. Fold and roll a total of four times. Cover and chill the dough for at least 2 hours, or overnight, if baking in the morning.

MAKE THE FILLING
Cream the confectioner’s sugar and butter. Stir in lemon rind, walnuts, sugar, cinnamon, cardamom, and crystalized orange and ginger. Add the beaten eggs. Thin to a spreadable consistency with a little almond milk.

SHAPE, FILL, SLICE, & RISE
On a lightly-floured surface, roll out the dough again into an oblong about 1/2″ thick. Cut off any folded edges to allow the layers of dough to expand. Roll the dough into an oblong about 1 foot wide and several feet long, keeping it about 1/2″ thick. Spread the filling over the dough, then curl the dough into a roll with the filling inside. Make a circle of the roll, using a little water to glue the two ends together. Place the ring on a greased baking sheet. Using floured scissors, cut bias gashes about 1 or 2 inches apart, into the upper-outer edges of the ring, to within about one inch of the inner circle. NOTE: Do not cut all the way through! As you cut, turn each semi-slice onto its side. Carefully brush the top with the egg wash (above, in the ingredient list). Avoid brushing any wash onto any cut edges, as this may hamper the dough’s rising. Cover the ring with a cloth and let rise about 30 minutes, until doubled in size.

BAKE
Preheat the oven to 400 degrees. Bake about 25 minutes. Allow to cool a bit, if glazing.

GLAZE
Blend confectioner’s sugar with citrus juice and vanilla until smooth. Drizzle over the tea ring and allow to harden a bit before cutting and serving slices.