SWEDISH TEA RING
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
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.
CHERRY TEA RING
Absolutely devine! soo soo good! It was perfect for a holiday brunch! I got this from Better Homes and Gardens
Provided by greyghost
Categories Yeast Breads
Time 2h50m
Yield 2 rings, 24 serving(s)
Number Of Ingredients 20
Steps:
- For Bread:.
- In small saucepan, heat and stir milk and butter until warm and butter almost melts.
- Cool to lukewarm (105-115 degrees F).
- In large mixing bowl, dissolve yeast into 1/2 cup warm water.
- Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
- Use wooden spoon to stir in as much of remaining flour as possible.
- Turn dough out onto lightly floured surface.
- Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
- Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
- Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
- Punch dough down.
- Turn out onto lightly floured surface.
- Divide dough in half, cover and let rest for 10 minutes.
- In medium saucepan, bring 2 cups of water to boiling, remove from heat.
- Add cherries and let stand for 5 minutes.
- Drain, squeezing out excess water of cherries. Set aside.
- In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
- Cut 1/2 cup butter into mixture until crumbly and set aside.
- Roll half of dough into 15 x 9 rectangle.
- Sprinkle half of the cinnamon filling evenly over dough.
- Sprinkle with half of cherries.
- Roll up, jelly roll style, starting from long side.
- Seal seam.
- Grease two baking pans (cookie sheets).
- Place dough roll on one of prepared baking pans.
- Attach ends of dough to form a circle.
- Pinch to seal ends.
- Use sharp knife to cut slits at 1 inch intervals around ring.
- Cover, let dough rise again until double in size, about 30 minutes.
- Repeat with remaining dough, cinnamon mix, and cherries.
- Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
- Transfer to wire racks and cool completely.
- Drizzle with icing. . .
- For icing:.
- In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
- Stir in enough cream to make drizzling consistency.
- If desired, add red food color to icing.
Nutrition Facts : Calories 345.6, Fat 9.3, SaturatedFat 5.5, Cholesterol 40.8, Sodium 218.8, Carbohydrate 60.6, Fiber 1.5, Sugar 29.3, Protein 5.5
SWEDISH TEA RING
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
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
CINNAMON ROLL TEA RING WITH CHERRY FROSTING
Heavenly!! You can taste the warm, buttery sweetness of the cinnamon layer and delicious cherry frosting all in one great dessert! And, the best part is, there is NO KNEADING involved plus you can make this the night before and have it ready to bake in the morning! This is from my Great Aunt Linda; she is a fabulous in-law AND cook!! :)
Provided by Gods_sugarcookie
Categories Yeast Breads
Time 3h15m
Yield 17 slices, 17 serving(s)
Number Of Ingredients 16
Steps:
- Dough:.
- Mix warm water and yeast, add sugar and salt.
- Add 1 1/2 cups of flour, mix, then add melted shortening and egg; mix. Add the rest of the flour, 1 1/2 cups; if dough is really thin, add more flour.
- Grease a bowl, put dough in, turn to coat, and refrigerate at least a couple hours or overnight. (The dough will rise in the fridge.).
- Roll the dough our on a floured surface into a rectangle, not too thin and not to thick, maybe 1/4-1/2 inch thick. Spread 1/4 cup melted butter over dough, add more if necessary/desired.
- Mix cinnamon and sugar and sprinkle evenly over the butter. Sprinkle chopped nuts over that. Roll up tightly into a log.
- Place onto a greased cookie sheet and shape into a ring (bring ends together) and seal ends together with some melted butter.
- Using a pair of scissors, cut a small slit (not all the way through) every one inch. Bake at 350°F until top is slightly brown. (About 25-30 minutes).
- Meanwhile make the icing: Mix the powdered sugar, vanilla, and enough milk for a glaze thin enough to spoon over the ring and fall down the sides. Add one tablespoon maraschino cherry juice for color and flavor. Spoon onto cooled tea ring and decorate the top with halved maraschino cherries.
- *To serve, guests can simply pull off/ cut the wedges created by cutting the slits. Great for an impress your guest brunch!
Nutrition Facts : Calories 240.3, Fat 4.7, SaturatedFat 2.2, Cholesterol 16.5, Sodium 160.8, Carbohydrate 47.2, Fiber 0.8, Sugar 29.8, Protein 2.8
THE PERFECT CINNAMON ROLL ICING
After testing many recipes for cinnamon rolls I found that just about any home-made roll can be good if you have the right icing. In too many recipes the cream cheese flavor overpowers the icing. Use this recipe for decadent cream cheese icing on your favorite cinnamon roll and you won't be disappointed!
Provided by Cara McGuire
Categories Desserts Frostings and Icings
Time 10m
Yield 24
Number Of Ingredients 6
Steps:
- Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Nutrition Facts : Calories 69.3 calories, Carbohydrate 7.9 g, Cholesterol 11.6 mg, Fat 4.2 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 55.7 mg, Sugar 7.8 g
CHRISTMAS TEA RING
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
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
CINNAMON TEA ROLLS
Our Test Kitchen used refrigerated crescent rolls to whip up these quick, scrumptious cinnamon treats glazed with a hint of orange.
Provided by Taste of Home
Time 20m
Yield 4 rolls.
Number Of Ingredients 5
Steps:
- Unroll crescent dough into one rectangle; seal perforations. Combine sugar and cinnamon; sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Using a serrated knife, cut into four slices. , Place rolls, pinched side down, in ungreased muffin cups. Bake at 375° for 10-12 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack. In a small bowl, combine confectioners' sugar and orange juice; drizzle over rolls.
Nutrition Facts : Calories 154 calories, Fat 6g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 0 fiber), Protein 2g protein.
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CINNAMON ROLL WREATH - SALLY'S BAKING ADDICTION
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5/5 (5)Category BreakfastCuisine AmericanTotal Time 3 hrs 25 mins
- Heat milk to about 95°F (35°C)– use microwave or stovetop. Pour the warm milk into the bowl of a stand electric mixer fitted with the dough hook attachment (OR you can use a handheld mixer OR no mixer, but a stand mixer is ideal). With a whisk, manually whisk in the sugar and yeast. Cover with a towel and let sit until the yeast is foamy, about 5-10 minutes. If the yeast does not dissolve and foam, start over with fresh active yeast. On low speed, beat in the softened butter until it is slightly broken up. Next add the eggs, one at a time, and then the salt. The butter won’t really be mixing into the mixture, so don’t be alarmed if it stays in pieces. On low speed, gradually add the flour. Once it is all added, beat on medium speed until a soft dough forms. Increase speed to medium-high and beat until the dough is soft and supple, about 6 minutes longer. *If you do not have a stand-mixer with a hook attachment, knead the dough by hand in this step.
- Transfer the dough to a lightly floured surface and knead it with your hands for 1 minute. Form the dough into a ball and transfer it to a lightly greased bowl. Cover the dough loosely with plastic wrap, a paper towel, or aluminum foil and let sit in a warm place until doubled in size, about 1 to 2 hours. Here’s what I do: turn the oven on to 200°F (93°C). Once heated to that temperature, turn the oven off. Stick the covered dough inside the oven and allow it to rise in this warm environment.
- Line a large baking sheet with parchment paper. Lightly flour the parchment paper. Place the dough on top and, with floured hands, pat down to roughly form a 10×20-inch rectangle. Make sure the dough is smooth and evenly thick.
- Spread the softened butter all over the dough. In a small bowl, toss the cinnamon and sugar together until combined and then sprinkle evenly over the dough. Tightly roll up the dough to form a 20-inch long log. Cut into 20 1-inch rolls, only slicing 3/4 of the way through so they are still connected at the bottom. Use kitchen shears if you need to.
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