A classic recipe for Swedish Tea Ring featuring a creamy almond paste and apricot filling. The beautiful thing about this recipe—it makes two rings! One to enjoy and one to share or freeze for later.
- 4 ½ cups (552g) all-purpose flour + extra for rolling
- 2 ¼ teaspoons instant or rapid-rise yeast (one 1/4 oz. package)
- 2 teaspoons kosher salt
- 1 ⅓ cups (320g) warm whole milk (110ºF/43ºC)
- 8 tablespoons (113g) (1 stick) unsalted butter, melted
- ⅓ cup honey (115g)
- 3 large egg yolks, whites reserved for topping)
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) tube almond paste
- ½ cup (145g) apricot jam or preserves
- 4 ounces (113g) cream cheese, softened
- ¼ teaspoon kosher salt
- 1 cup (147g) diced dried apricots
- 1 ½ cups (150g) confectioners’ sugar
- 2 ounces (58g) cream cheese, softened
- 1 tablespoon whole milk
- ½ teaspoon pure vanilla extract
- Pinch kosher salt
- Adjust oven rack to upper-middle and lower-middle positions and heat oven to 200ºF (93ºC). Once oven comes up to temperature, turn oven off. Lightly grease a large bowl with nonstick spray. Line 2 baking sheets with parchment paper.
- Mix flour, yeast, and salt in bowl of stand mixer fitted with dough hook.
- Whisk together 1 ⅓ cups milk, melted butter, honey, yolks, and 2 teaspoons vanilla in large measuring cup.
- Turn mixer to low speed and slowly add milk mixture. Once dough comes together, increase speed to medium and mix until dough is shiny and smooth, about 6 minutes. (Dough will be sticky.)
- Turn dough onto heavily floured work surface, shape into a ball, and transfer to greased bowl. Cover bowl with plastic wrap or a clean kitchen towel and place in turned-off oven, with door open, until dough is nearly doubled in size, about 20 minutes.
- Meanwhile, for the filling, add almond paste, jam, and 4 ounces cream cheese to a stand mixer fitted with paddle attachment. Mix on medium speed until smooth, about 2 minutes. Add diced apricots and mix on low just to combine, about 10 seconds. Cover with plastic and refrigerate until ready to use.
- On lightly floured surface, divide dough into 2 equal pieces. Working with 1 piece of dough at a time, roll dough into 18✕9-inch rectangle; long side facing you.
- Spread half of filling in 2-inch-wide strip just above bottom edge of dough; roll dough away from you into tight log (brush away any excess flour from dough as you roll).
- Brush top edge with water, then press to seal and transfer, seam side down, to a parchment-lined baking sheet.
- Repeat with remaining dough and filling.
- Trim ½-inch of dough off ends of roll, then form each roll into ring.
- Using sharp knife, make cuts, ¾ of the way through the log, all around outside of dough every 1 ½ inches (11 total cuts).
- Gently rotate each section of dough cut side up (twist each section in same direction).
- Cover with plastic wrap coated with cooking spray or clean kitchen towel; return to oven until rings have puffed slightly, 45–50 minutes. Remove from oven and heat oven to 375ºF (190ºC).
- Whisk a reserved egg white in small bowl (reserve rest for another use), then brush rings with egg white. Bake until deep brown, 23–25 minutes, switching and rotating pans halfway through baking. Transfer sheets to wire rack and cool.
- Meanwhile, whisk confectioners’ sugar, remaining 2 ounces cream cheese, 1 tablespoon milk, ½ teaspoon vanilla, and salt in small bowl until smooth. Drizzle icing over baked coffee cakes and serve warm.
Make ahead notes can be found above in the recipe article.
Keywords: Swedish tea ring, Swedish tea ring recipe, coffee bread