Swedish Tea Ring

The Swedish tea ring — a braided sweet bread wreath filled with butter, cinnamon, and cardamom — traveled to Minnesota, Michigan, and the Dakotas with Scandinavian immigrants in the late 19th century. It became a fixture of Lutheran church coffee hours and holiday morning tables, fragrant with cardamom and draped in simple white icing. In Minnesota, this is as much a cultural touchstone as it is a recipe.

Serves: 12

Ingredients

Dough

• 240ml (1 cup) whole milk, warmed to 43°C (110°F)
• 7g (2 1/4 tsp) active dry yeast
• 50g (1/4 cup) granulated sugar
• 60g (4 tbsp) unsalted butter, softened
• 2 large eggs
• 1 tsp ground cardamom
• 1/2 tsp salt
• 420g (3 1/2 cups) all-purpose flour

Filling

• 85g (6 tbsp) unsalted butter, softened
• 100g (1/2 cup) brown sugar, packed
• 2 tsp ground cinnamon
• 1/2 tsp ground cardamom

Icing

• 120g (1 cup) powdered sugar
• 2–3 tbsp milk
• 1/2 tsp almond extract
• Maraschino cherries and pecan halves, to decorate (optional)

Instructions

1. Dissolve yeast in warm milk with 1 tsp of the sugar. Let stand 5–8 minutes until foamy.
2. In a stand mixer, beat butter and remaining sugar until fluffy. Beat in eggs one at a time, then add cardamom, salt, and the yeast mixture. Add flour 1 cup at a time with the dough hook, kneading on medium for 6–8 minutes until smooth and elastic.
3. Transfer to a greased bowl, cover, and let rise 1–1.5 hours until doubled.
4. Mix filling ingredients until smooth. Punch down dough and roll out on a floured surface to a 38x50cm (15x20 inch) rectangle. Spread filling evenly, leaving a 2.5cm (1 inch) border on one long edge.
5. Roll tightly from the long side into a log. Pinch the seam closed. Form the log into a ring on a parchment-lined baking sheet, seam side down. Pinch the ends together to seal.
6. Using sharp scissors or a bench scraper, cut slits every 4cm (1.5 inches) around the ring, cutting about two-thirds of the way through. Fan each section slightly to the side to reveal the swirled filling.
7. Cover and let rise 45–60 minutes until puffed. Preheat oven to 190°C (375°F).
8. Bake 22–26 minutes until deep golden brown. Cool 15 minutes on the pan.
9. Whisk together icing ingredients and drizzle over the warm ring. Decorate with cherries and pecans if desired.

Cook's Notes: Cardamom is the secret to authenticity — don't skip it. The ring is best served the same day while still fragrant and tender, but it can be lightly wrapped and kept overnight. For a holiday version, add 60g (1/3 cup) golden raisins to the filling.