Plenty Sweet Life

Grandma's Recipes One By One!

Swedish Tea Ring

on October 21, 2013

Today’s recipe is a continuation of the Buns recipe I posted on October 7, 2013.

You can find the recipe for the dough here.

This is another type of treat made with the same bun dough on that post.

My mom would sometimes give this treat to lucky people at Christmastime.

It’s called a Swedish Tea Ring.

There is really no recipe for the actual tea ring, just the yummy stuff you add to it after you’ve made the dough.

We went to my mom’s place and she, being the master, made a small Swedish Tea Ring for us after we made buns.

You can make this tea ring with about one third to one half of the bun dough or whatever you have left when you’ve had enough of the bun making.

Here is the recipe as we made it:

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First, roll out a portion of the dough into a rectangle, 12″ x 18″ or so (this was a smaller version).

Spread softened butter on top – she used about 1/4 cup here.

Then, sprinkle on brown sugar – about 1 cup depending on how gooey you want it.

Sprinkle cinnamon over top, making sure you cover the whole thing with cinnamon.

This makes more of a cinnamon roll type of situation but if you like more of a caramel roll type of situation, you can also drizzle on some white corn syrup.

At Christmas, she has been known to also put in chopped nuts, maraschino cherries, and raisins.

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Roll up dough on long side and connect the ends overlapping dough and having seam on the under side.

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Using a knife or scissors (we think a scissors works better), cut 3/4 of the way through the roll, turning slices to side to lay flat.

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Let rise another 30-45 minutes.

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Bake in 350 degree oven for 20-30 minutes.

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Move to serving platter and drizzle powdered sugar frosting on top (to give this as a gift, she would use a piece of cardboard covered in foil and the whole thing wrapped in plastic wrap).

You can find a recipe for the frosting here.

Sprinkle decorating sugar on top of that depending on what time of year it is (she used orange sugar on this one for fall).

For Christmas she would use nonpareils (the colorful little ball-y things) with maraschino cherries cut in half decorating the top.

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It really is a beautiful presentation.

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Another tasty treat great for breakfast or afternoon tea made by the master.

Thanks, Mom!

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