Swedish Tea Ring

This showstopper will add a special touch to any recipient’s holiday spread. The maraschino cherries add a festive touch.

Taste of Home Magazine, December/January 2011


Servings Prep Time Cook Time
1ring (24 slices) 30minutes + rising time 20minutes + cooling
Servings Prep Time
1ring (24 slices) 30minutes + rising time
Cook Time
20minutes + cooling
Servings: ring (24 slices)
Servings: ring (24 slices)
  1. In a large bowl, dissolve yeast in warm water. Add the sugar, oil, egg whites, salt and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
  2. Turn onto a lightly floured surface; knead until smooth, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise until doubled, about 1 hour.
  3. Combine the walnuts, cherries, brown sugar and cinnamon; set aside. Punch dough down; roll into an 18-in. x 12-in. rectangle. Brush with butter; sprinkle with nut mixture to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
  4. Place seam side down on a 14-in. pizza pan coated with cooking spray; pinch ends together to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at scant 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 40 minutes.
  5. Bake at 400° for 20-25 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine icing ingredients; drizzle over tea ring.
Recipe Notes

1 slice equals 196 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 142 mg sodium, 34 g carbohydrate, 1 g fibre, 4 g protein.