Swedish tea ring – a blast from the past.
Swedish tea ring
Sitting down to watch Bake Off this week I was expecting a big pile of doughnuts and scattering of innuendo. What I got was transportation back to the school canteen in the very early 80s. For some reason Swedish tea ring was served as a pudding, alongside a beaker of milky coffee from an urn. Thank you Richard for reminding me and this weekend you can be 13 again if you follow this recipe too.
We organised ourselves into little groups at school. Cliques formed around music, makeup and occasionally geekiness. Each clique had its own rules and codes.
Our clique had several weekly rituals. My favourite one revolved around the fact that everyone else’s life was significantly more exciting than mine. As soon as the paperboy dropped the new copy of Jackie through the door it was taken to school. The articles were read, the makeup tips and clothing features were discussed and the problem of which poster to take off your bedroom wall so you could put up this week’s pin up was mulled over. The best was saved until last, the problem page. Oh how we wished we were the ones plagued by the reader’s problems. Wouldn’t it be great to have two boys wanting to kiss you at the youth club disco? How awful that the boy hadn’t paid for her bus fare, of course she should dump him! No one ever wanted to admit that, like the girl in the magazine, they fancied their friend’s brother but we all secretly did.
Happily for us the arrival of the magazine often coincided with Swedish tea ring for pudding. Seriously sophisticated and grown up fare, at least that’s what we thought, as we ate this iced cinnamon spiced bun and drank the milky coffee that went along with it. In our minds we were transformed from spotty thirteen year olds into louche philosophers discussing the important questions of the moment. David Cassidy or Donny Osmond, is it possible to like both?
650g strong white bread flour
60g caster sugar
75g white vegetable fat or lard
1 tsp salt
180ml warm milk
150ml warm water
1 sachet yeast
50g softened butter
50g caster sugar
50g soft brown sugar
3 tsp ground cinnamon
150g icing sugar
Enough water to create a stiff paste
How to …….
Pre heat oven to 375f /190c/gas 5
- Place the warm water in a jug and stir in a sprinkle of sugar and the yeast. Leave out of any drafts until the yeast has doubled in size.
- Into a large bowl sieve the flour and stir in the sugar and salt. Cut the lard or vegetable shortening into the flour and rub in until the vegetable fat resembles breadcrumbs
- Pour in the warm milk and stir to begin to incorporate, now add the beaten egg and the yeast mixture. Using a round bladed knife mix until the dough comes together.
- Using your hands knead the dough gently but effectively for 5 minutes or so until the dough becomes smooth and silky. The dough is very soft and “loose” you may need more flour on your work surface as you work it.
- Make the dough into a ball and place in an oiled bowl. Cover with a damp cloth. Leave for an hour and a half until well risen.
- Knock back (punch the dough in the middle to deflate it) and let it rise again for another 45 minutes.
- On a lightly floured surface roll the dough out to approximately 30cm x 20 cm.
- In a small bowl beat together the butter, white, brown sugar and the cinnamon. Spread this over the dough and roll up the dough lengthwise. Place seam side down and join the ends to make a ring.
- Taking a sharp knife make cuts every 2cm. Cut ¾ of the way through the ring and twist each cut to expose the butter mixture.
- Leave to rise again for 30 minutes and then bake for 25 to 30 minutes.
- Once cool but still warm ice with the icing mixture and serve slices with milky coffee and a copy of Smash Hits.