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Vetekrans (Swedish Tea Ring)

Swedish tea ring on a baking sheet with parchment paper
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This vetekrans recipe makes an irresistible Swedish tea ring that’s basically a giant wreath made of cinnamon buns. It’s all covered with a generous drizzle of vanilla icing and absolutely perfect with a steaming mug of coffee.

Ingredients

For the dough:

  • 2 packages active dry yeast
  • 1 cup warm water
  • 1/2 cup melted unsalted butter
  • 1/2 cup granulated sugar
  • 3 eggs
  • 1 teaspoon kosher salt
  • 1 teaspoon ground cardamom
  • 4 to 4 1/2 cups all-purpose flour

For the filling:

  • 1/2 cup melted unsalted butter
  • 1/2 cup cinnamon sugar (1/2 cup sugar + 1 tablespoon ground cinnamon)

For the Glaze:

  • 2 cups powdered sugar
  • 4 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract

Instructions

Proof the yeast. In the bowl of a stand mixer fitted with a paddle attachment, combine the yeast, warm water and a generous pinch of sugar. Let stand for 5 minutes. In the meantime, melt 1/2 cup of butter and set aside to cool slightly.

Make the dough. Add the melted and cooled butter, sugar, eggs, salt, and cardamom. Mix briefly with your paddle attachment. Add the flour 1 cup at a time until a ball of dough has formed. If it becomes too thick for the paddle attachment, switch to your dough hook and knead briefly until the flour has been worked in.

Chill. Cover your bowl with saran wrap and refrigerate the dough for at least 4 hours or overnight. 

Roll out and make a jelly roll. Flour your countertop and turn out the dough. Roll it out to make a 20 x 24 inch rectangle. Melt 1/2 cup of butter and with a pastry brush spread with a thin layer of it right to the edge of the dough. Sprinkle cinnamon sugar on top, leaving a 1-inch margin along the edges of the dough where there is no sugar. Roll up the dough into a log, pinching the dough together at the edges and along the seams.

Line a baking sheet with parchment paper. Transfer the dough to the baking sheet, pinching the ends of the log together to form a circle. If the dough wont stick together wet your fingers with a bit of water and moisten the dough, pinching the ends together firmly but gently. 

Shape the vetekrans. With scissors, cut almost through the ring at 1-inch intervals. Turn each piece so that the cut side is exposed. Let rise until almost doubled (about 60-90 minutes in a warm location).

Preheat oven to 375 degrees F. Bake for 15 to 20 minutes or until just golden. If the vetekrans is browning too quickly cover it loosely with aluminum foil.

Make the icing. In a large bowl combine the powdered sugar, vanilla and heavy cream. Drizzle all over the baked vetekrans while it is still warm, then set aside to finish cooling.

Notes

Recipe and method adapted from The Great Scandinavian Baking Book by Beatrice Ojakangas.

Keywords: swedish tea ring, yeasted coffee cake, cinnamon bun wreath, cardamom bread