How to bake a Swedish tea ring

In a bowl, add flour, yeast, and salt, and mix them together.

Rub in some butter into the flour mixture.

Add sugar and mix well.

Pour in milk and eggs, and mix together until combined.

Oil your work surface and tip the dough onto it, then knead until smooth.

Gently oil the dough ball and place it back in the bowl, cover with cling film, and let it rise until doubled in size.

While the dough is rising, mix Muscovado sugar with dried fruit and cinnamon powder, then set aside.

Once the dough has risen, gently press it down and place it on the work surface.

Rub flour onto your rolling pin and roll the dough into a long rectangle, stretching it with your hands if needed.

Brush melted butter onto the rolled dough and sprinkle the dried fruit mixture over it.

Roll the dough tightly from the long side to form a log.

Shape the log into a ring on a baking tray, pinching the sides together to join them.

Use scissors to cut the dough all the way around, turning the cut pieces to reveal the inside.

Cover the ring with cling film and let it chill for 10 minutes before it finishes rising.

Preheat your oven to 180 degrees Celsius 10 minutes before the dough is done rising.

Bake the dough in the oven for about 15 minutes until golden brown on top.

Brush sugar syrup on top of the baked bread to make it shiny.

Decorate with slightly toasted flaked almonds and glassy cherries for presentation.

Optionally, drizzle icing sugar on top.

Equipment Needed

Dietary

Allergens