Swedish cinnamon pecan tea ring

    1 hour 30 min

    Make a circle with the dough and cut only part way through twisting each piece partially on its side to make a beautiful bread for Christmas morning.

    21 people made this

    Serves: 15 

    • 1 tablespoon dried active baking yeast
    • 4 tablespoons warm water (45 C)
    • 1 lemon, juiced and zested
    • 225ml (8 fl oz) semi skimmed milk
    • 100g (4 oz) butter, softened
    • 1 teaspoon salt
    • 100g (4 oz) caster sugar
    • 2 eggs, beaten
    • 500g (1 1/4 lb) plain flour
    • 1 dessertspoon ground cinnamon
    • 4 tablespoons caster sugar
    • 75g (3 oz) chopped pecans
    • 1/4 teaspoon vanilla extract
    • 100g (4 oz) icing sugar

    Prep:1hr  ›  Cook:30min  ›  Ready in:1hr30min 

    1. In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Zest and juice the lemon; set juice aside for later use.
    2. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, 100g sugar, eggs, lemon zest and 1/2 of the flour. Stir until smooth and well combined. Mix in the remaining flour a little at a time, stirring well after each addition.
    3. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
    4. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 30x60cm (12x24 in). In a small bowl, mix together the cinnamon, remaining sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
    5. Place the ring on a lightly greased baking tray. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the rolls fan out from the centre of the ring. Cover the roll with a damp towel and let rise in a warm place until nearly doubled in volume, about 1 hour. Meanwhile, preheat oven to 190 C / Gas mark 5.
    6. Bake the tea ring for 25 to 30 minutes or until golden. Remove the ring from the oven, place on a rack to cool.
    7. Place the lemon juice in a small bowl along with the vanilla. Add 1/2 of the icing sugar and stir until the sugar is dissolved. Continue adding icing sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the icing over the cooled ring.

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    Reviews & ratings
    Average global rating:

    Reviews in English (19)


    Great recipe, but needs tweaking. I followed it exactly and it turned out really good, except there wasn't enough filling. Next time, I'll double the filling ingredients and then I think it will be a true 5-star recipe! I love the lemon zest in the dough and the lemon icing!  -  29 Dec 2003  (Review from Allrecipes US | Canada)


    Delicious!  -  28 Mar 2001  (Review from Allrecipes US | Canada)


    Wow! Does it get any better than this? My mother-in-law is Swedish and it passed her approval (along with everyone else in the family!). I made it for Thanksgiving Day breakfast. I tripled the filling and doubled the glaze. It was a hit and now everyone expects it next year!  -  24 Nov 2005  (Review from Allrecipes US | Canada)