Swedish Tea Ring
|Plain flour||8 Ounce (225 Gram)|
|Margarine||2 Ounce (50 Gram)|
|Sugar||1 1⁄2 Ounce (40 Gram)|
|Fresh yeast/7 gram / 1/4 ounce dried yeast||1⁄2 Ounce, dried (15 Gram)|
|Warm milk/Water||1⁄4 Pint (150 Milliliter)|
|Beaten egg||1 , beaten|
|For marzipan filling|
|Ground almonds||1 1⁄2 Ounce (40 Gram)|
|Castor sugar||1 1⁄2 Ounce (40 Gram)|
|Glace icing||1 Tablespoon|
|Glace cherries||4 , chopped|
|Angelica||1 Tablespoon, chopped|
|Chopped walnuts||1 Ounce (25 Gram)|
1. In a measuring cup, activate the yeast by dissolving it with the sugar in a little warm milk. Allow the yeast starter to stand in a warm place for 10 minutes until it is frothy.
2. Grease a baking tray with oil or baking spray.
3. Preheat the oven to 400° F, 200° C, 15 minutes before baking time.
4. In a large mixing bowl, sift together the flour and salt and mix in the sugar.
5. Cut fat into small cubes and rub into the dry ingredients.
6. Pour the yeast starter, remaining milk and beaten egg into the flour mixture, stirring with a wooden spoon or your hand to bind the ingredients into a soft and sticky dough.
7. Turn the dough out onto a flour dusted board or work surface and knead with the back of your palm for 10 minutes until it is soft, smooth and pliable.
8. Form the dough into a tight ball and return it to the work bowl.
9. Cover the bowl with a kitchen towel and rest in a warm dry place to allow the dough to ferment for 1 hour till the dough has doubled in volume.
10. In the mean while, in a mixing bowl, combine the ground almonds and caster sugar. Add a little egg or milk to bind the ingredients into a stiff paste. Keep it aside until later.
11. When the dough has doubled in size, knock out the air by punching the dough with your fist.
12. Turn out to the work board and using a dusted rolling pin, roll the dough into a rectangle of 12X4 inches.
13. Shape the prepared almond paste into a 12 inch log and place it on once end of the dough rectangle.
14. Roll the dough tightly over the filling and shape the roll into a ring on the baking sheet.
15. Cover the baking sheet with a kitchen towel and prove the bread again for another 40 minutes or until the bread has leavened again.
16. Brush the ring with a little milk or beaten egg using a pastry brush.
17. Place the baking sheet on the middle level of the preheated oven and bake for 20 to 25 minutes until the bread has risen and gets a golden brown crust.
18. Remove the bread from the oven and immediately invert the bread ring to a wire rack and allow it to cool completely before serving.
19. Using a pastry brush, glaze the ring with glaze icing and sprinkle chopped cherries, angelica and nuts on it.
20. Slice the ring into thick slices and serve with tea.