Betty Crocker's Swedish Tea Ring {A Family Favorite}

Palm Sunday I was busy baking

Three Swedish Tea Rings!

Chris will be bringing them to work as a

Thank You

I've baked this sweet bread recipe for years;

it's a favorite for gatherings and holidays.

I always thank my mother for being the angel that whispered in my ear:

"Maria, you need a good electric mixer."

It's not a super fancy one, just a Sunbeam
...and I love it!

It's lasted for years and years and I'm so grateful to have it.

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I'll be making two more tea rings for Easter Sunday.

And, these sweet little flower decos will go on top.

I can hear my lil' nieces telling me which flowers they want on their piece!

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Dear Family and Friends,

Have a blessed week 
filled with

The Peace that He came to Bring.

~ Blessings for Each Day ~

and always, 

Recipe for Betty Crocker's

Click HERE a PDF of recipe

SWEDISH TEA RING

(Sweet Roll Dough)

Recipe for Betty Crocker's  SWEDISH TEA RING

(Sweet Roll Dough)

๏ 1 package active dry yeast

๏ 1/4 cup warm water for proofing the yeast (105-115)

๏ 1 cup lukewarm milk (scalded then cooled - not really necessary IMO)

๏ 1/3 cup sugar

๏ 1/3 cup margarine - or butter - softened

๏ ½ - 1 teaspoon salt

๏ 1 egg

๏ 3-1/2 to 4 cups all purpose flour 

PROCESS: 

๏ Dissolve yeast in warm water in large bowl.

๏ Stir in milk, sugar, butter, salt, egg, and 2 cups of the flour.

๏ Beat until smooth. Wait about 5 minutes to let the liquids absorb the first 2 cups of flour… Then mix in enough remaining flour to make dough easy to handle.   (too much flour makes the tea ring dry)

๏ Turn dough onto a lightly floured surface; knead until smooth and elastic, about 5 minutes.

๏ Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, about 

1-1/2 hours. (Dough is ready if an indentation remains when touched.) Punch down dough. 

AFTER RISING FIRST TIME:

๏ Roll 1/2 of the Sweet Roll Dough into a rectangle, 15x9 inches, on lightly floured surface. {I use all the Dough}

๏ Spread with one of the fillings (below).

๏ Roll up tightly, beginning at 15-inch side.

๏ Pinch edge of dough into roll to seal well. 

Stretch roll to make even.

๏ With sealed edge down, shape into ring on lightly greased cookie sheet. Pinch ends together.

๏ With scissors, make cuts 2/3 of the way through ring at 1-inch intervals. Turn each section on its side.

๏ Let rise until double, about 40 minutes. 

BAKING: Heat oven to 350o. Bake until golden brown, 15 to 20 minutes. Test with a small knife

(If tea ring browns too quickly, cover loosely with aluminum foil.) Spread ring with Glaze (below) and, if desired, decorate with nuts or cherries while warm. 

(APRICOT CHERRY FILLING) 

Mix 1/2 cup finely cut-up dried apricots and 1/2 cup finely chopped marachino cherries, 

drained on paper towels. 

(CINNAMON-RAISIN FILLING) 

2 tablespoons margarine or butter softened, 1/2 cup packed brown sugar, 2 teaspoons ground cinnamon, 1/2 cup raisins 

Spread margarine over rectangle; sprinkle with brown sugar, cinnamon, and raisins. 

(DATE  FILLING) 

1 cup cut-up dates, 1/4 cup sugar, 1/3 cup water, 1/3 cup coarsely chopped nuts 

Cook dates, sugar and water over medium heat; stirring constantly, until thickened. Stir in nuts; cool. 

~for ring after filling and putting together

GLAZE 

Mix 1 cup powdered sugar, 1 tablespoon milk and 1/2 teaspoon vanilla until glaze is smooth and of desired consistency. {I add a little softened butter too- sooo creamy} 

Thank you Michael Lee for hosting

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