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Cardamom and Cinnamon Scented Swedish Tea Ring

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Friday, 05 October 2012
List of viewable recipes from "I Love Cinnamon Rolls!" by Judith Fertig

Recipe from I Love Cinnamon Rolls! by Judith Fertig (Andrews McMeel Publishing, 2012)

Makes 12 large rolls

A little bit of cardamom adds an elusive and very classic Swedish flavor to this beautiful tea ring. The no-knead dough makes it less formal looking and more relaxed than with traditional dough, but every bit as delicious. The soft, rich dough needs gentle coaxing into shape, using both hands at times, but the flavor results are worth it.

Dough:
  • Flour for dusting
  • 1 recipe No-Knead Cinnamon Roll Dough (recipe below)

Cinnamon-Cardamom Filling:
  • ½ cup granulated sugar
  • 1 tablespoon cinnamon
  • 1 teaspoon cardamom
  • 4 tablespoons unsalted butter, melted
  • 6 tablespoons unsalted butter, softened

Almond Glaze:
  • 1 cup confectioners’ sugar
  • ¼ cup whole milk, half and half, or heavy cream
  • 1 teaspoon almond extract

Garnish:
  • 1 cup candied green cherries, optional
  • 1 cup candied red cherries, optional

Image1. Line a large baking sheet with parchment paper.

2. Transfer the dough to a floured surface and dust very lightly with flour. Flour your hands and the rolling pin. Working the dough as little as possible and adding flour as necessary, roll out the dough to a 12 by 22-inch rectangle.

3. For the filling, combine the sugar, cinnamon, and cardamom in a small bowl. Spread the dough with the butter and sprinkle with the filling. Roll up the dough, starting with a long end, and form into a 24-inch cylinder. Pinch the long seam closed. Bring the ends together to form a circle and pinch closed. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby’s skin, but not at all sticky.

4. Using a flexible cutting board, transfer the tea ring to the prepared baking sheet, seam side down. With kitchen shears, starting from the outer rim, cut diagonal slashes in the tea ring, three-quarters of the way through the dough almost to the center of the ring, at 2-inch intervals. Gently fan the slices, going in the same direction, so the filling shows. Cover with a tea towel and let rest at room temperature for 45 minutes.

5. Preheat the oven to 350°F. Bake for 25 to 28 minutes or until risen and browned and an instant-read thermometer inserted in the center of the ring registers at least 190°F. Transfer to a wire rack to cool.

6. For the glaze, whisk all the ingredients together in a bowl. When the tea ring has cooled, drizzle with the glaze. Garnish with green and red candied cherries, if using.

No-Knead Cinnamon Roll Dough

Makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls

  • ½ cup buttermilk
  • ¾ cup whole milk
  • 4 tablespoons unsalted butter
  • ½ cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 3¼ cups all-purpose flour, plus more for dusting
  • 1 tablespoon instant or bread machine yeast

On a scale of easiness, this one probably tops the list. Simply stir the ingredients together in a bowl, let the dough rise on the kitchen counter for 2 hours, then get rolling. Extra liquid takes the place of kneading. The dough is soft like a baby’s skin and makes looser and less precisely shaped cinnamon rolls.

1. In a 4-cup measuring cup, combine the buttermilk, milk, butter, sugar, and salt. Microwave on High for 1½ minutes or until warm. Whisk in the eggs.

2. Mix the flour and yeast together in a bowl. Add the liquid ingredients and stir to combine. Beat for 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.

3. Cover with plastic wrap and let rise in a warm place (about 85ºF) for 2 hours or until the dough has risen to about 2 inches under the rim of the bowl and has a sponge-like appearance.

4. Proceed with a cinnamon roll recipe.

Variation: For No-Knead Pumpkin Cinnamon Roll Dough, use ¾ cup pureed cooked or canned pumpkin, ½ cup buttermilk, and ¼ cup whole milk in place of ½ cup buttermilk and ¾ cup whole milk.

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Last Updated ( Tuesday, 16 October 2012 )
 
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