Gramma's Swedish Tea Ring

In a year when it seems like so many traditions have to be put on hold, I’ve been trying to find ways to make Christmas extra special and meaningful. So this week, we dug deep and revived a family tradition that’s been lost for several years.  

When I was meal planning for Christmas Eve and Christmas, I remembered that my Gramma—and then later my Aunt—always made some kind of bread ring. I always wake up SUPER early on Christmas. I have never been an early riser, but on Christmas, my body has always had an internal alarm clock. Even now, as a 40-year-old Mom, I’m the one that wakes up at 5am and creeps down the stairs to see the magic that has appeared under the Christmas tree overnight. When I was young, we would start opening presents not long after waking, then take a break between opening presents to eat the delicious bread-ring-thingy—but before this week, I didn’t remember anything else about said bread ring.

So I did what I do whenever I want to revive a family tradition that has somehow gotten misplaced - I texted my Mom’s oldest sister, my dear Aunt Jay. She sent me the recipe—for what I now know is called a Swedish Tea Ring—and reminded me that when she was growing up, Gramma would make several batches, wrap them in foil, put them in a wagon, and walk up and down her neighborhood delivering them to her friends. Um, hello, that totally sounds like something I would do. 

And then I realized - in this weird year where it feels like nothing is normal, making dozens of Swedish Tea Rings and delivering them to all my friends is something that doesn’t have to be put on hold! Maybe I can’t have Christmas dinner with anyone outside my home, but I can absolutely provide a tasty breakfast treat to everyone I know!

And after our taste test this afternoon, I can promise you this is a family tradition that won’t be misplaced ever again.

And just in case you want to make your own Swedish Tea Ring for Christmas morning, here’s the recipe! One batch makes 2 big rings or 4 small rings - perfect for sharing with your friends and neighbors.

Gramma's Swedish Tea Ring

Beverage Family Recipe
Makes 2 large rings or 4 small

Ingredients for bread:
4 1/2 tsp active dry yeast
1/4 cup warm water
1/4 cup shortening
1/2 cup sugar
Nuts, raisins, craisins, cherries as desired
1 cup milk, scalded
1 tsp salt
2 eggs, beaten well
1 tsp lemon zest
4 1/2 cups all purpose flour

Ingredients for filling:
3 Tbsp melted butter
1 cup brown sugar
1 Tbsp cinnamon

Ingredients for glaze:
1 cup powdered sugar
3 Tbsp water

Instructions:

1. Dissolve yeast in warm water.

2. Pour scalded milk into large bowl (or the bowl of your Kitchenaid Mixer). Add shortening, sugar and salt to the scalded milk. Cool to lukewarm.

3. Add yeast, eggs and lemon zest to the cooled mixture. Add flour and beat well. If using a stand mixer, use the beater attachment here.

4. Switch to dough hook and knead on low for 5 minutes. If by hand, turn onto floured board to knead til smooth, satiny, and supple.

5. Place dough in a greased bowl, cover and let rise til doubled.

6. Once doubled, punch the dough down and divide into two (or four) pieces. Roll each piece into a rectangle approximately 1/4 inch thick. Brush with butter and sprinkle liberally with cinnamon and brown sugar. Add raisins and nuts if desired.

7. Now roll the dough tightly (as if you're making a cinnamon roll) and form into rings. Pinch the ends together.

8. Make cuts 1 inch apart all the way around, and fairly deep. Turn outward to open the cuts. My Gramma always put pecans and cherries in the cuts - but I left them plain this time around.

9. Cover with a tea towel and let rise in a warm place for an hour or so.
10. Bake at 375 for 20-25 minutes - until golden brown. Let cool completely. Drizzle with powdered sugar glaze.

11. Once completely cool, wrap in foil. I like to freeze them until I give them away (or until I want to eat it). Take out of the freezer before you go to bed on Christmas Eve. On Christmas morning, when you make your coffee, put the foil wrapped ring directly in a 250-degree oven for 15-20 minutes or until warm and gooey.

Veggie Grain Bowl Recipe

One of the greatest challenges in our CSA Adventures this year is that we get no selection on what we get each week. We’re receiving a prepacked share and there’s no swap table to swap out things you don’t think you’ll use. Instead of being bummed about it, I’ve decided to view it as a challenge, and have found all kinds of new ways to eat veggies!

This Grain Bowl is my new favorite quick lunch or dinner. It’s inspired by this recipe in the latest issue of Bon Appetit. I love it because I used TONS of veggies from my CSA shares. It’s super versatile, and you can really put anything in it. Try it out - and then come back here and let me know what veggies you snuck into yours!

Veggie Grain Bowl

Ingredients:

1 cup cooked farro (or other grain - brown or black rice, barley, wheat berries, whatever is in your pantry)
2 boiled eggs 
Orange Pickled Fennel (see recipe below)
Grapeseed other light-flavored oil
2 Tbsp lime juice
Sriracha to taste
1 tsp soy sauce
1 tsp toasted sesame oil
toasted sesame seeds
1/2 small zucchini, sliced in half moon shapes
1/2 small onion, sliced in small strips
1 cup thinly sliced raw veggies - I used shredded carrots, sliced cucumbers and scallions. 

Preparation:

  1. Saute' zucchini and onion in a small pat of butter with a glug of oil. If you have mushrooms, you can throw those in as well.

  2. Make dressing - mix lime juice, 2 Tbsp oil, soy sauce, and sesame oil in a small bowl. Add salt & pepper to taste.

  3. Put cooked farro in bottom of a large bottom bowl. Top with boiled egg, sauteed veggies, and boiled egg. Drizzle dressing on top. Garnish with cilantro, scallion greens, and toasted sesame seeds.

Orange Pickled Fennel

Slice fennel very thin using a mandolin and place in a bowl. Sprinkle kosher salt, mix well, and leave to sit for at least an hour. Pour fennel into a colander and squeeze to remove excess water. Return to bowl and combine with 1 small orange, sliced and 1/4 tsp ground pepper or 1 Tbsp whole peppercorns. Pack fennel and orange into a clean mason jar, and cover with apple cider vinegar. Stick in the refrigerator for at least 24 hours before enjoying. Should last 2-4 weeks in the fridge (but mine always get eaten way before they go bad).