Swedish Tea Ring: A Cowles Christmas Tradition

Swedish tea ring, a Cowles family tradition.

For as long as I can remember my mom has been making this on Christmas eve or the day before so that it would be ready to eat Christmas morning. We ALWAYS had to have breakfast first, then dad would read from the Bible, then mom would make us kids get in front of the tree so she could take our picture (something we complained about like toddlers...into our 20's)...and then and ONLY then were we allowed to open our gifts...the exception of course being the one year mom and dad bought my brother a pug puppy...that couldn't be kept secret through breakfast. I got the recipe from www.tasteofhome.com credit should be given where it's due. Of course my mom had her own recipe, which I believe is out of an old Betty Crocker cookbook.

Ingredients

• 1 tablespoon active dry yeast
• 1-1/2 cups warm water (110° to 115°)
• 1/4 cup sugar
• 1/4 cup canola oil
• 2 egg whites, lightly beaten
• 1-1/4 teaspoons salt
• 5-1/2 to 6 cups all-purpose flour
• 1/2 cup chopped walnuts
• 1/2 cup chopped maraschino cherries, patted dry
• 1/4 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 2 tablespoons butter, melted
• 
  ICING:
• 1 cup confectioners' sugar
• 1 to 2 tablespoons fat-free milk

Directions

In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.

Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top.

Cover and let rise until doubled, about 1 hour.

Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle.

Brush with butter;

sprinkle with nut mixture to within 1/2 in. of edges.

Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring.

With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals.

Separate strips slightly; twist to allow filling to show.

Cover and let rise until doubled, about 40 minutes.

Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool.

In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over warm tea ring. Yield: 1 ring (24 slices).