In
my novel, Land of My Dreams, heroine,
Bonny Bryant, makes her family’s favorite Christmas breakfast when she visits
Kieran MacDonell’s parents for the first time. I first learned to make a
Swedish Tea Ring when I was in junior high Home Economics class. It has been a
tradition in my family ever since. It’s a little time-consuming, but well worth
the effort!
5
½ - 6 ½ cups of flour
2
pkgs of Active Dry Yeast
2
Tbsp. suger
1
Tbsp salt
½
cup (1/2) stick of butter or margarine, softened
1
¼ cups of very hot tap water
Combine
3 cups of flour, undissolved yeast, sugar, and salt in a large bowl. Stir well
to blend. Add softened margarine and blend. Add hot tap water all at once and
blend with an electric mixer at medium speed for 2 minutes. (I prefer to use my
KitchenAid Mixer) Scrape sides of the bowl occasionally.
Add
one more cup of flour. Beat with electric mixer at high speed for 1 minute or
until thick and elastic. Scrape the sides of the bowl occasionally.
Stir
in the remaining flour gradually with a wooden spoon. Use just enough flour to
make a soft dough which leaves the sides of the bowl. Turn out onto a floured board. Round up into
a ball.
Divide
the dough into two equal portions. Knead for 5-10 minutes or until dough is
smooth and elastic. Cover with plastic wrap then a towel. Let rest for 15-20
minutes on board, then punch down.
While
the dough is rising, prepare 2 pizza pans with shortening or non-stick spray.
Melt two sticks of butter, and gather sugar (either brown or white, since it
makes two tea rings, I do one with each, and also some cinnamon.)
One
at a time, roll each ball of dough into a square on a floured board with a
rolling pin. Cover with one stick of melted butter, staying away from the
edges. Cover liberally with sugar and cinnamon and roll into a long roll, sealing
the dough at the edges so the butter doesn’t all run out.
Form
roll into a circle, sealing the ends together as much as possible to form a
ring. With a pair of kitchen shears, cut the ring almost through into loops.
Twist the loops around to form a wreath. (If your pan won’t hold each loop
turned out, you may want to alternate two loops to the outside and two loops to
the inside of the ring.)
This
is a cold-rise dough. Brush the surface of the dough with vegetable oil, cover
with plastic wrap, and refrigerate for
2-48 hours.
When
ready to bake, remove from refrigerator and let stand for 10 minutes. Preheat
the oven to 375 degrees. Use an oiled toothpick to prick any bubbles in the
dough just before baking. (If too much butter and sugar have seeped out into
the pan, blot it with a paper towel before baking. It will start a fire in the bottom
of the oven, I know from experience.)
Bake
for 35-40 minutes, or until done. Bake on the lower rack for best results.
Remove
from pan immediately. I use spatulas to get underneath and place it on a large
round platter or a round circle of cardboard covered with aluminum foil.
Immediately
drizzle with your favorite glaze. I use a simple glaze of powdered sugar with
either water or lemon juice. Let cool.
I
wrap it with aluminum foil and refrigerate until Christmas morning, then slice
and either eat a room temperature or heat in the microwave.
Merry Christmas!
About Norma Gail -
Norma
Gail’s debut contemporary Christian romance, Land of My Dreams, set in Scotland
and New Mexico released in April 2014. She has led weekly women’s Bible studies
for 19 years. Her devotionals, poetry have appeared at ChristianDevotions.us,
the Stitches Thru Time blog, and in “The Secret Place.” She is a member of
American Christian Fiction Writers, FaithWriters, and the New Mexico Christian
Novelists. She is a former RN who lives in the mountains of New Mexico with her
husband of 38 years. They have two adult children.
Barnes & Noble: http://www.barnesandnoble.com/w/land-of-my-dreams-norma-gail/1119606864
?ean=9781941103173
Connect wth Norma at:
www.normagail.org
https://www.facebook.com/AuthorNormaGail
This looks delicious. Do you ever add dried fruit to the mix?
ReplyDeleteI have added raisins. My family isn't into raisins or dried fruit, but personally, I think it would be wonderful. I would suggest making certain it is tucked inside as much as possible. I have had the resins burn a little on top.
DeleteLOVE YOUR BOOK, Norma Gail. Highly recommend it!
ReplyDeleteI make a Swedish Tea Ring very similar to yours only it calls for milk and instead of sugar and cinnamon on the butter - I use brown sugar and cinnamon. . .I've made this 'traditionally' for 35 years - giving them as gifts - having them for our Christmas breakfast and making sure our adult children have them for their Christmas breakfast each year. . .I missed a year and my siblings/nephews/nieces/children were up in arms about the fact I'd messed up. One year when homeschooling, I'd been teaching the kids some special FAMILY recipes and my son was in fourth grade at the time. He memorized the recipe and during the holidays he helped me make 125 of these to give out to family and friends. Our daughter wanted NO part of it. . .there are some great memories associated with this traditional recipe. Thanks for reminding me of so many. I'm also reminded it's about time to get started on making them for this year. Hugs.
Thank you for your kind words about my book, Joy! I cannot imagine making 125! I have done 4 and thought that was enough work! Thank you for the reminder of how precious our Christmas memories are, and how important it is to pass them on!
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