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Kaffeebröd - Swedish Tea Ring

A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
3hrs 25mins
Serves:
Units:

ingredients

directions

  • Heat milk to scalding and pour over butter sugar and salt; let cool to lukewarm.
  • Add yeast and let dissolve.
  • Add eggs.
  • Beat in flour to make a soft dough.
  • Turn out on a floured board and knead until smooth and elastic.
  • Form into a bowl and place in a greased bowl; cover and let rise until doubled in bulk.
  • When risen, punch down and divide in two.
  • Roll into rectangular sheets about 1/4 inch thick.
  • Brush with melted butter and sprinkle with brown sugar and cinnamon.
  • Roll in jelly roll fashion and form into rings.
  • Place on a greased baking sheet and cut with scissors at one inch intervals almost through the ring and turn the slices slightly.
  • Cover and let rise until double.
  • While dough is rising, preheat oven to 375°F.
  • Bake for 25 to 30 minutes or until golden.
  • Mix the confectioners sugar and milk together until a smooth glaze is formed.
  • While warm, frost with glaze and sprinkle with nuts.
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RECIPE MADE WITH LOVE BY

@Molly53
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@Molly53
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"A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
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  1. Molly53
    A beautiful coffee cake. For a twist, add 1 cup chopped dried fruit before rolling. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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