For this month’s Baking Eggless Group Challenge, I wanted to select an easy yet so good looking bread. When I came across the Swedish Tea Ring aka Vetekrans, I know this would be it. The recipe is so much like the cinnamon rolls but it looks different. There are so many shapes you can make these rings and each and every ring I saw in google search was looking so good. But I canonly make two as the dough is for only two rings. Set your creativity while making these rings and you will be very much pleased. From the month of June, my oven has seen so many breads and my house smells like a bakery. During my childhood, I used to love the bakery smell and I would just love to go to the bakery to have a deep breath just like how Jerry goes behind the cheese aroma. But nowadays after baking daily, these aromas doesn’t excite me any more. Last week we made 4-5 cakes in a class and I couldn’t bear that smell. I just couldn’t beleive it. But still baking fascinates me and making these types of bread rolls excite me.
It has been so many years since I visited a bakery and bought some stuff there. So yesterday, I went to a famous bakery in Madurai and bought a loaf of bread and some cookies. I just wanted to see whether my bakes are better than bakery items. I couldn’t eat even a single cookie. With so many preservatives, they don’t taste good and I am quite happy that I am providing Sruti with hygienic and tasty bakes made with love. This swedish tea ring is a Scandinavian bread wreath made during Christmas. I loved the way it turned out. As you can see I made two rings, one in the form of hearts and one as slided rings. The simple glaze added a nice finish to the rings.
Makes 2 Wreaths
Recipe Source: Allrecipes
For The bread:
Maida/ Flour-3 1/4 cups
Instant Yeast-3/4 tsp
Buttermilk -1/4 cup
For The Filling:
Brown Sugar-3/4 cup
For The Glaze:
Icing Sugar-1 cup
Vanilla Essence-1/2 tsp
1. In a bowl mix together flour, sugar, salt, butter and instant yeast.
2. Add the buttermilk to the mixture and mix.
3. Now add milk and bring the dough together. it may be slightly sticky but it is fine.
4. Transfer the dough to counter and start kneading the dough.
5. You need to knead it for 10 minutes. Though it will be sticky first, after kneading for 5 minutes it will be of the correct consistency. Resist the temptation of adding more flour.
6. When the dough is soft and elastic, transfer it to an oiled bowl and cover with a cling wrap.
7. Set aside for 1- 1 1/2 hours or until double in size.
8. Now take it back to the counter and press it to degas.
9. Divide into two equal portions.
10. Roll out each portion into a 10″ * 13″ rectangle.
11. Apply 1 tbs of butter on each rectangle.
12. Divide the sugar, raisins and cinnamon between both the rectangles.
13. Start from the larger side and roll it into a tight log.
14. Keep seam side down.
15. Now bring both the sides together and overlap so that it forms a ring.
16. With the help of scissors or a serrated knife, cut out 12 equal portions keeping the central ring intact.
17. For one ring, twist two pieces so that it forms a heart.
18. Repeat it with the remaining pairs.
19. For the second ring, just twist all the pieces in a similar angle so that it looks like a sliding ring.
20. Cover with a damp cloth and set aside until double.
21. preheat oven to 175°C.
22. Give a milk wash to the rings which are double the size now.
23. Bake for 2- minutes or until the top is golden.
24. Allow thewm to cool completely.
25. Mix together icing sugar, vanilla and milk to pourable consistency. Add more milk if necessary.
26. Drizzle this glaze all over the rings and allow it to set.
27. Serve with a cup of coffee for breakfast..
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