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–+ servings
The finished drizzled tea ring on a cooling rack.

Swedish Tea Ring (Tangzhong Method)

By Tammy Spencer
Filled with cinnamon, cardamom, and walnuts, this tasty Swedish Tea Ring is perfect for brunch. Basically a cinnamon roll shaped into a ring, its pretty presentation will impress your family and friends. Plus, the tangzhong method will insure your Swedish Tea Ring stays soft and fresh for days!
5 from 1 vote
Prep Time30 minutes
Cook Time25 minutes
Resting Time2 hours 15 minutes
Total Time3 hours 10 minutes
Servings: 16 slices
Calories: 278kcal

Special Equipment

Ingredients

For the dough

  • 3½ cups (420 grams) all-purpose flour, divided, see Recipe Notes
  • 1⅓ cup (315 grams) milk, divided, see Recipe Notes
  • ¼ cup (50 grams) granulated sugar
  • 1 (50 grams) large egg
  • 2 teaspoons (8 grams) instant yeast
  • ¾ teaspoon (¾ teaspoon) kosher salt

For the filling

  • 1 cup (114 grams) walnuts, measured before chopping
  • ½ cup (100 grams) granulated sugar
  • 2 tablespoons (12 grams) ground cinnamon
  • 2 teaspoons (6 grams) ground cardamom
  • 1 tablespoon (8 grams) Instant ClearJel, optional, see Recipe Notes
  • 6 tablespoons (84 grams) unsalted butter, melted

For the icing

  • 1 cup (114 grams) powdered sugar, sifted
  • 1 teaspoon (1 teaspoon) pure vanilla extract
  • 1 - 2 tablespoons (1 tablespoons) half & half, or milk, see Recipe Notes

Instructions

  • Line a half sheet baking pan with a Silpat silicone mat or parchment paper. Set aside.
  • Make the tangzhong slurry: In a small saucepan, whisk together 3 tablespoons (23 grams) of the flour and ½ cup (120 grams) of the milk until smooth.
    Cook the slurry over medium heat, whisking constantly, until it has thickened (the whisk will leave a trail), about 2 to 3 minutes.
    Remove from heat and whisk again to make sure the mixture is smooth. Allow the slurry to cool for 10 minutes.
  • Make the dough: In the bowl of a stand mixer fitted with a dough hook (or in a bread machine or by hand), combine the remaining flour, remaining milk, cooled slurry, sugar, egg, yeast, and salt. Mix until a rough dough forms.
  • Let the dough rest, covered, for 20 minutes (this will give the flour a chance to absorb the liquid, making it easier to knead), then knead the dough to form a soft, smooth dough.
    The dough will be soft and sticky. If you decide to add a little flour while kneading, do so sparingly - adding too much flour will cause the tea ring to have a tough, dry texture.
  • Place the dough in a large bowl sprayed with canola oil spray (you many need a bowl scraper to get the dough out of the bowl). Cover and let the dough rise in a warm place for 1 hour. The oven with just the light turned on works well.
  • Transfer the dough to a lightly greased work surface, and roll it into a 12- x 18-inch rectangle. Since the dough is sticky, you can cover the surface with plastic wrap to keep the rolling pin from sticking during rolling.
  • Make the filling: Chop the walnuts into medium-sized pieces and set aside.
    In a medium bowl, whisk together the sugar, cinnamon, cardamom, and Instand ClearJel (if using), then stir in the melted butter.
  • Assemble the tea ring: Using a small offset spatula, spread the filling evenly over the dough, then top with the walnuts.
  • Starting with one long side, roll the dough into a log. Pinch the edges together to form it into a ring, sealing the edges tightly.
    Transfer the ring onto the prepared baking pan, reshaping it into a circle.
  • Using a pair of kitchen shears, make cuts two-thirds of the way into the edge of the ring at 2-inch intervals (you should get 11 cuts total). Twist each cut section onto its side to expose the spiral.
  • Cover the dough with plastic wrap (sprayed with canola oil spray to keep it from sticking) and let it rise for 30 to 45 minutes, or until the ring is puffy. Meanwhile, preheat the oven to 350 °F.
  • Bake the ring for about 25 minutes, until golden. Check after 15 minutes to see if it's browning too quickly - if so, cover the ring with aluminum foil.
  • Remove the tea ring from the oven, and carefully transfer it to a rack.
  • Make the icing: Mix together all of the icing ingredients, adding more powdered sugar or liquid in 1 teaspoon increments, if necessary. You want the mixture to have a smooth and thick texture that leaves a trail when drizzled back in to the bowl.
  • Drizzle the icing over the warm tea ring and allow to dry before serving.
  • Storage instructions: This tea ring can be stored in an airtight container for up to a week.
  • Make ahead instructions: You can make and shape the ring, then cover and let it rise in the refrigerator overnight. Just make sure to spray the plastic wrap well so it doesn't stick to your risen tea ring in the morning. The next morning, allow the dough to come to room temperature while you preheat the oven, then bake normally.
    An unglazed ring can be frozen for up to 4 months, tightly wrapped in plastic wrap and stored in an airtight bag. Defrost at room temperature before topping with the icing.

Recipe Notes

The best way to insure success is to weigh your flour using a kitchen scale. This makes sure that you won't have too much or too little flour in your dough, which will affect how firm the final tea ring is. If you don't have a kitchen scale available, measure the flour by gently spooning it into a cup, then sweeping off any excess.
If you want to skip making the tangzhong slurry, decrease the milk to 1 cup (240 grams). Combine all the dough ingredients and knead until a soft, smooth dough forms, then proceed with the rest of the recipe.
The Instant ClearJel is used to keep the filling from seeping out during baking. It isn't strictly necessary, just helpful.
When making the icing, the more fat in the liquid, the thicker the consistency will be. I use half and half because it makes a nice thick drizzle that hardens well. If you use a lower fat milk, then you might have to add more powdered sugar to get the right consistency.

Nutrition

Serving: 1slice | Calories: 278kcal | Carbohydrates: 42g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 124mg | Potassium: 120mg | Fiber: 2g | Sugar: 18g | Vitamin A: 187IU | Vitamin C: 0.2mg | Calcium: 52mg | Iron: 2mg