swedish tea ring recipe

Written ByJenny Smyth Posted on
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The Best swedish tea ring recipe

I’m so excited to share with you my family’s favorite Swedish tea ring recipe. This sweet and buttery pastry has been a staple in our household for years, and I’m sure it will become a favorite in yours too. The story goes that the Swedish tea ring originated as a way to use up leftover dough from making bread.

The end result is a beautiful, flaky pastry filled with a sweet and tangy filling. One of the best things about this recipe is how versatile it is – you can serve it as a snack, a dessert, or even as a special treat for breakfast. My kids love helping me make the dough and rolling it out into a perfect circle.

And let me tell you, there’s nothing quite like the smell of freshly baked Swedish tea rings wafting through the house on a crisp autumn morning. But I digress – the real magic happens when you take that first bite. The combination of the crispy pastry, the sweet filling, and the hint of spice is absolutely irresistible.

And the best part? It’s incredibly easy to make! With just a few simple ingredients and some basic kitchen equipment, you can have this delicious treat ready in no time.

Whether you’re hosting a party or just looking for something new to try with your family, this Swedish tea ring recipe is sure to be a hit.

Swedish Tea Ring

Swedish Tea Ring

4.7 from 1076 votes

A classic Swedish pastry, this sweet yeast bread is shaped into a ring and filled with a buttery cinnamon-sugar mixture. It is perfect for breakfast or fika, offering a tender crumb and a delightful aroma.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hours 55 mins
Servings: 12Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Dough

1 cup warm milk (110°F)
1/4 cup granulated sugar
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup unsalted butter, melted
1 large egg
1/2 teaspoon salt
3 1/2 cups all-purpose flour, plus more for dusting

For the Filling

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
2 teaspoons ground cinnamon

For the Glaze

1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract

👨‍🍳Directions

1In a large mixing bowl, combine warm milk, 1 tablespoon of the granulated sugar, and the yeast.
2Let stand for 5 to 10 minutes until the mixture becomes frothy, indicating the yeast is active.
3Add the remaining sugar, melted butter, egg, salt, and 2 cups of flour to the yeast mixture.
4Stir until a soft dough forms, then gradually add the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
5Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes until smooth and elastic.
6Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 to 1 1/2 hours until doubled in size.
7While the dough rises, make the filling by mixing softened butter, brown sugar, and cinnamon in a small bowl until well combined.
8Set aside at room temperature.
9Punch down the risen dough and turn it onto a lightly floured surface.
10Roll it into a 12×18 inch rectangle, about 1/4 inch thick.
11Spread the cinnamon filling evenly over the dough, leaving a 1/2 inch border along one long edge.
12Starting from the long edge with filling, tightly roll the dough into a log and pinch the seam to seal.
13Place the log seam-side down on a parchment-lined baking sheet.
14Bring the ends together to form a ring, pinching them firmly to seal.
15Cover loosely with plastic wrap and let rise for 30 to 45 minutes until puffy.
16Preheat the oven to 375°F.
17Bake the tea ring for 20 to 25 minutes until golden brown and the internal temperature reaches 190°F.
18Let cool on the baking sheet for 10 minutes, then transfer to a wire rack.
19While the ring cools, whisk together powdered sugar, 2 tablespoons milk, and vanilla extract in a small bowl until smooth.
20Add more milk if needed to reach a drizzling consistency.
21Drizzle the glaze over the warm tea ring, allowing it to drip down the sides.
22Slice and serve warm or at room temperature.

🔧Equipment

Large mixing bowl
Stand mixer with dough hook (optional)
Rolling pin
Baking sheet
Parchment paper
Sharp knife or bench scraper
Small bowl for glaze

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 50mg🧂Sodium: 180mg🌾Total Carbs: 45g🥦Dietary Fiber: 1g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For a richer flavor, substitute half the milk with heavy cream. The ring can be made a day ahead and reheated in a 300°F oven for 10 minutes.

Watch Video Of How Swedish Tea Ring Works

This Swedish tea ring recipe is perfect for any occasion – whether it’s a special event or just an everyday treat. The best part?

It’s incredibly easy to store and reheat! Simply wrap any leftovers tightly in plastic wrap or aluminum foil and refrigerate for up to three days or freeze for up to two months.

To reheat, simply thaw overnight in the refrigerator and bake at 375°F (190°C) for an additional 10-15 minutes or until golden brown.

❓ Frequently Asked Questions About Swedish Tea Ring

Q: What is Swedish tea ring?

A: A Swedish tea ring is a type of pastry that originated in Sweden, typically made with layers of dough and filled with sweet or savory ingredients.

Q: What are the ingredients in this recipe?

A: This recipe calls for 2 cups of all-purpose flour, 1/2 cup of granulated sugar, 1/4 cup of unsalted butter, softened to room temperature, 1 egg, beaten, 1 teaspoon of vanilla extract, 1/2 teaspoon of salt, and 1/2 cup of milk.

Q: How do I make the dough?

A: To make the dough, combine the flour, sugar, and salt in a large mixing bowl. Add in the softened butter and use a pastry blender or your fingers to work it into the dry ingredients until the mixture resembles coarse crumbs. Gradually add in the egg and milk mixture until the dough comes together in a ball.

Q: How do I roll out the dough?

A: To roll out the dough, divide it into two equal pieces and shape each half into a circle using your hands or a rolling pin. Place one circle on top of the other and use your fingers to press them together at the seams.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the dough up to 24 hours in advance and letting it rest overnight in the refrigerator before assembling and baking as directed.

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