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.
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
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
CHOCOLATE TEA RING
Number Of Ingredients 10
Steps:
- Roll out dough on a lightly-floured surface into an 18 x 12-inch rectangle, or divide dough and roll each into a 14 x 8-inch rectangle.Spread surface of dough with butter. Mix sugar, cocoa and cinnamon sprinkle over dough. Sprinkle with raisins and 1/2 cup nuts. Roll dough starting from long side as for jelly roll, sealing edge well. Place sealed side down on a greased baking sheet moisten ends slightly and join to form a ring. With scissors make cuts to within 1 inch of center at 3/4 -inch intervals. Twist each cut section slightly to one side to show filling. Cover and let rise in a warm place, free from drafts, until doubled, 40 to 50 minutes. Bake in a preheated 375° F oven for 20 to 25 minutes or until golden brown. While hot, spread with Chocolate Icing and sprinkle with 2 tablespoons nuts.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE TEA
I wrote this because there are an astounding lack of chocolate tea recipes on the internet. The first time I heard about Chocolate Tea was doing a web search on Chocolate. There seem to be a few companies out there who sell chocolate tea. I like to stay up late and had run out of coffee. I was in real need for a good tasting caffene beverage. I first thought chocolate tea would be yucky. We are conditioned to accept chocolate with coffee as a rule but not tea. I was very mistaken! Tea and Chocolate goes very well with each other and it is also very good for your body. Both Tea and Chocolate are loaded with antioxidents. You may however not want to give this to small children because of the caffene. Not having a recipe to follow, I created one. (This One) I used these ingredients because I had them on hand and it was quicker than hunting around for my pepermint extract or messing with my powered Cocoa. This being said, If you do want to use powered cocoa or pepermint extract instead of the Ovaltine and Lifesavers please do so. Experiment. This recipe is "OpenSource" :-) You will have to adjust the sugar levels to taste. If you like you can even omit the mints. I used them and I find it gives the beverage that spceial something. This recipe makes one large coffee cup of beverage. If you use regular size coffee cups you may get two servings out of this if serving each person one serving each. To serve 1 serving each to 2 or 3 people using large coffee cups, double or tripple the recipie accodingly Enjoy ! Please let me klnow if you like it! :-)
Provided by John Phoenix
Categories Beverages
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Place water and mints into pot or sauce pan and bring to boil on medium high heat.
- Reduce heat by 1/4 and add milk. Stir slowly every now and then (You reduce the heat so the milk will not burn).
- When milk/water is almost to boil again, turn off heat.
- This should ensure the added milk is hot enough and the mints are all melted.
- Pour into coffee cup/s and add tea bags. Let tea bags steep for as long as desired.
- Remove tea bags and add sugar.
- Add 4 teaspoons of Ovaltine; stir.
- Enjoy ! Cation: Chocolate Tea will be HOT.
CHOCOLATE WALNUT RING
This is an adaptation of my wife's recipe. It's terrific for a holiday brunch or as a midmorning snack. -Peter Halferty, Corpus Christi, Texas
Provided by Taste of Home
Time 1h15m
Yield 20 servings.
Number Of Ingredients 20
Steps:
- In a large bowl, combine 1 cup flour, sugar, yeast, cinnamon and salt. In a small saucepan, heat milk, water, butter and oil to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and yolk; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Combine filling ingredients in a small bowl; set aside. , Punch dough down. Turn onto a lightly floured surface. Roll into an 18x9-in. rectangle; sprinkle with filling to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends. , Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes., Preheat oven to 350°. Bake 18-22 minutes or until golden brown. Remove to a wire rack to cool completely. Combine glaze ingredients; drizzle over ring.
Nutrition Facts : Calories 175 calories, Fat 7g fat (2g saturated fat), Cholesterol 25mg cholesterol, Sodium 79mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 4g protein.
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