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Swedish Tea Ring

Swedish Tea Ring

Course Dessert
Author Amy Roberts | Raising Arrows


  • 1 package active dry yeast
  • ¼ cup warm water
  • ¼ cup milk, scalded
  • 1/3 cup sugar
  • 1 tsp salt
  • 1/3 cup shortening (can use butter instead)
  • 2 eggs, beaten
  • cups flour

Raisin Filling

  • ½ cup sugar
  • 2 tbsp cinnamon
  • ½ cup raisins

Almond Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar
  • tsp almond extract
  • 2-4 tbsp hot water
  • chopped walnuts and maraschino cherries, optional


  • In a large mixing bowl, dissolve yeast in warm water.
  • Meanwhile, in a medium saucepan, scald milk. Then, add sugar, salt, and shortening to the warm milk. Cool mixture to lukewarm.
  • To yeast in mixing bowl, add cooled milk mixture and 1½ cups of flour. Mix well.
  • Add eggs and mix, Then, add enough remaining flour to make a soft dough. Knead until smooth and elastic.
  • Place dough in a lightly greased bowl, turning dough to grease entire surface. Cover and let rise in a warm place until doubled (about 1 hour).  Punch down.  Let rise again until doubled. (about 1 hour).
  • Meanwhile, prepare the Raisin Filling.
  • Divide dough in half.  Roll each half into a 9"x13" rectangle about ¼" thick.  Spread each half with 1 Tbsp of softened butter and half of the Raisin Filling.  Roll up lengthwise and carefully seal the long edge.  Shape each dough roll into a ring with the seam side down, pinching the ends together to seal.  Place on greased cookie sheet.
  • With kitchen scissors, snip 2/3 of the way to the center at 1½" intervals. Let the rings rise until doubled.
  • Bake in a preheated 375° oven for 20-25 minutes.  When cool, drizzle with Almond Glaze and decorate with nuts and cherries, as desired.