BREAD PROJECT: #8 - SWEDISH TEA RINGMonday, February 25, 2013
I would like to start by admitting that this recipe was one of those times that no matter how many times I read the instructions I just could not figure out what it was asking me to do! The cutting and twisting part just didn't seem to make any sense and I ended up using a cinnamon bun type of cutting and standing up method, arranging them into a ring shape. If I had done a little googling before I started baking there are many images of how it should be done, so next time I have it cracked! Oh and there will most certainly be a next time, this bread was delicious!
SWEDISH TEA RINGThis variation on the traditional Swedish recipe contains orange.
- 225g white bread flour
- 25g un salted butter
- 25g sugar
- 0.5 tsp salt
- 1 tsp fast action dried yeast
- grated zest of 1 orange
- 75ml warm semi- skimmed milk (2%)
- 1 egg, beaten
- 50g soft brown sugar
- 1.5 tsp ground cinnamon
- 15g un salted butter, melted
- 80g icing sugar
- 1 tablespoon orange juice
- Lightly grease a baking sheet.
- Place the flour in a bowl and rub in the butter. Stir in the sugar, salt, yeast and orange zest. Make a well in the centre, add the milk and egg and mix to a soft dough.
- Turn out onto an unfloured work surface and knead for about 10 minutes until smooth. Placed in an oiled bowl and cover with cling film and place in a warm place until doubled in size. (About an hour)
- Combine the sugar and the cinnamon in a bowl.
- On a lightly floured surface, roll out the dough to 38 x 23 cm. Brush the melted butter over the surface, making sure that you go right to the edges. Spread the cinnamon sugar over the top to within 1 cm of the edges.
- Roll the dough up tightly from the long edge, sealing the edge well. Place on the baking sheet, making sure that the join in underneath. Shape the dough into a ring and tuck the ends into each other.
- Using sharp sissors, cut almost though to the middle of the dough at 4 cm intervals. Take each section and twist firmly on to its side so that the cinnamon and sugar swirls are visable. Cover and proove again. (I did this for about 30 minutes)
- Preheat the oven to 200 C/400 F. Bake the ring for 15-20 minutes until golden then cool slightly on a wire rack.
- Sieve the icing sugar (I didn't do this as I feel life is too short to sieve anything!). Make a well on the centre and gradually stir in the orange juice. Drizzle the icing all over the ring.