Swedish Tea Ring

01Method

1. 1

   Add milk, egg, butter, white sugar, salt, bread flour, and yeast to the bread machine pan in the order recommended by your machine's manufacturer. Run the Dough cycle. Once the cycle finishes, transfer the dough to a lightly greased bowl, cover with plastic wrap, and allow it to rise until doubled in size, roughly 1 to 1½ hours.

2. 2

   Prepare two baking sheets by greasing them or lining with parchment paper; set aside.

3. 3

   Cut the dough into two equal portions. On a lightly floured surface, roll each portion into a rectangle approximately 12×16 inches. Spread each rectangle with softened butter. In a small bowl, mix together the ground cinnamon, brown sugar, and raisins.

4. 4

   Scatter the cinnamon filling evenly over the buttered dough. Roll each rectangle tightly from the long edge, jelly-roll style. Pinch the seams firmly to seal. Shape each roll into a ring, pressing the ends together to join. Place the rings seam-side down on the prepared baking sheets. Using kitchen scissors, snip about two-thirds of the way through the ring at roughly 1-inch intervals, then fan each cut section slightly outward.

5. 5

   To refrigerate overnight: cover the shaped rings with greased plastic wrap and refrigerate. The following morning, allow the pastries to come to room temperature for approximately 30 minutes before proceeding to baking.

6. 6

   Alternatively, cover the rings loosely with a clean kitchen towel or greased plastic wrap and let them rise until doubled, about 40 minutes.

7. 7

   Position two oven racks so both sheets fit simultaneously. Preheat the oven to 175°C (350°F).

8. 8

   Bake for 10 minutes, then rotate the baking sheets between racks. Continue baking until the rings are golden and the filling is bubbling, about 10 more minutes.

9. 9

   In a small bowl, whisk together confectioners' sugar, almond extract, and just enough milk to reach a drizzleable consistency. Spoon or drizzle the icing over the warm pastries.