Swedish Tea Yeast Bread Ring Recipe

5 stars from 2 ratings of Swedish Tea Yeast Bread Ring

Tea breads are made from both yeast and quick bread doughs, and are used for breakfast, brunch, tea service, an accompaniment to coffee, or even an afternoon snack. This recipe is for a yeast bread that is formed into a circle shape and flavored with cinnamon spice and dried fruit. Change up the recipe by adding your desired mix of spices and fillings to make it as sweet or as a spicy as you want.

This recipe makes two yeast tea bread rings, making it great for larger events, or make one for giving and one for your own home.

Homemade recipes to add to your recipe box.
Homemade recipes to add to your recipe box. | Source

Cook Time

Prep time: 5 hours
Cook time: 30 min
Ready in: 5 hours 30 min
Yields: 1 Yeast Tea Bread Ring

Ingredients

  • 2 cakes fresh yeast
  • 1/3 cup warm water
  • 1 cup milk, scalded
  • 1/4 cup butter, melted and cooled
  • 1 1/2 teaspoons salt
  • 1/3 cup granulated sugar
  • 2 large eggs, beaten
  • 4 3/4 cups all-purpose flour, about
  • 1/4 cup melted butter, about
  • 1/2 cup light brown sugar, packed, about
  • 1/3 cup pecans, chopped, about
  • 1 to 2 teaspoons cinnamon, about, as needed for desired taste
  • 3/4 cup mix of dried fruits, (like raisins, dried cherries, figs, dates, or berries)
  1. Dissolve yeast cakes in the warm water.
  2. Scald milk. Add in the 1/4 cup melted butter, salt, sugar, dissolved yeast cakes, and eggs. Add in the flour gradually, then turn out onto a floured surface and knead the bread until it is smooth and elastic.
  3. Oil a large bowl and place the dough inside. Rub the top and sides of the dough with a bit of oil and cover with a cloth. Let rise until double, about 2 to 2 1/2 hours.
  4. Divide the dough into to balls (for the two rings). Roll each out into an oblong shape about 8 inches wide and about 20 to 24 inches long, and about 1/4 inch thick. Brush with the remaining melted butter, and sprinkle each with the light brown sugar, pecans, cinnamon, and mixed dried fruits.
  5. Roll each up at the long sides and seal with a little bit of egg wash or milk. Bring the edges together to form a circle, egg wash the ends and seal. Transfer each to a sheet pan and reshape if necessary. Cut slits all around the sides with scissors, diagonally, at about an inch apart or so. Spread the dough snips apart, and cover with a soft cloth and let these rings rise until they are double in size, about 1 to 2 hours.
  6. Brush with egg wash and bake in a preheated 385 degree F oven for about 30 to 40 minutes until lightly browned.
  7. Brush with a Confectioner's Icing and serve.

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