“This recipe has been made at holidays for at least three generations in my family. I’ve never had a Thanksgiving without a Swedish Tea Ring. My mother always made it the night before and we would enjoy it for breakfast on Thanksgiving morning. These days, I try to be home in time to help make the tea ring and to enjoy the local “Turkey Shoot Out” rival basketball game the night before Thanksgiving.” – Olivia Vogel
Yield: Two (2) Tea Rings
Ingredients:
1 cup Mashed Potatoes
¾ cup + ¼ cup Butter, melted
¾ cup + ¼ cup Milk (warm the ¼ cup milk)
2 tsp. Salt
½ cup Sugar
2 Eggs, beaten
1 cup + 4 cups All Purpose Flour
1 package Active Dry Yeast
2 cups Dark Brown Sugar
2 Tbl. Cinnamon
1 cup Currants
1 cup Pecans, chopped
Directions:
Mix 1 cup mashed potatoes and ¾ cup melted butter. In a medium saucepot, stir together ¾ cup milk, salt, and ½ cup sugar. Scald milk mixture.
Add scalded milk mixture to mashed potatoes, then add eggs and 1 cup flour.
Dissolve dry yeast in ¼ cup warm milk (or water) and add to potato-milk mixture.
Cover loosely and let rise for 2 hours.
Stir in 4 cups flour and cover loosely and let rise for 1 ½ hours.
Preheat oven to 450 degrees.
Once risen, form two balls of dough and roll out two large, oblong 1/3 inch pieces of dough (for two tea rings). For each ring, brush the dough with melted butter, then cover with dark brown sugar, heavily sprinkled cinnamon, currants, and chopped pecans (the original recipe doesn’t include measurements for toppings). Roll up and place in a crescent shape on a cookie sheet. Make small cuts/slashes in the dough every inch along top. Bake at 450 degrees for 20 to 25 minutes until brown.