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Swedish Kanelbulle Tea Ring

Swedish Kanelbulle Tea Ring




2- 9” rings


50 minutes


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  • ½ cup milk
  • ½ cup water
  • 1 envelope Fleischmann's® Traditional Yeast
  • ½ cup sugar plus 1 teaspoon sugar
  • 5 to 5½ cups all-purpose flour, reserve ½ cup for kneading
  • 1 tablespoon ground cardamom
  • 1 teaspoon salt
  • ½ cup unsalted butter, cubed
  • 2 eggs, slightly beaten, reserve 1 tablespoon for egg wash

Filling for two rings

  • 3 tablespoons Fleischmann's® Corn Starch
  • ¼ cup butter, melted
  • 2 cups apples, peeled and cut into small dice
  • ? cup brown sugar
  • 2 teaspoons ground cinnamon
  • ½ cup chopped walnuts, optional
  • ½ cup raisins, optional


  • 1 tablespoon lightly beaten egg
  • 2 tablespoons chopped walnuts

Glaze (Optional)

  • 1 cup icing sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoons milk



  1. Combine water, milk and 1 teaspoon of sugar, warm to 110°F, add yeast and stir to dissolve; allow to sit until foamy, about 10 to 15 minutes.
  2. Using a stand mixer, whisk together flour, sugar, cardamom and salt. Add in butter and mix until it resembles a fine crumb. Once yeast has proofed and is frothy, add to flour mixture along with the eggs. Mix until well combined, scraping sides of bowl occasionally. Dough will be slightly sticky, turn out onto a lightly floured surface; knead for 4-6 minutes using just enough flour for the dough to become smooth and elastic. Cover and let rest in a warm, draft-free place for 30 minutes or until doubled in size. Alternatively, you can skip this first rise and place in fridge for a cold rise overnight, place in an oiled bowl and cover well with plastic wrap. Chill overnight and bring to room temperature before shaping. (See *TIP* below).
  3. Prepare filling ingredients, mix the cornstarch and melted butter together. Combine the sugar and cinnamon together.
  4. Preheat oven to 375°F.
  5. Punch down dough and divide in half. Working with one half at a time, roll out dough to a 10 x 20” rectangle. Spread with half butter/cornstarch mixture, sprinkle with half the cinnamon sugar, the fold length into thirds, roll out to 10 x 15“. Evenly sprinkle dough with half of the apples, raisins and walnuts. Roll up tightly from the long edge, pinch seam to seal, place on parchment paper on baking sheet and shape into a ring, pinch ends to seal together. Using a sharp knife, carefully make cuts ? the way into the center of the ring spaced 1 ½” apart, all the way around the ring, then gently twist each slice to face up. Cover and let rise in a warm place for 30 minutes or until puffy looking. Repeat steps with the second dough ball.
  6. Just before baking, brush top of ring with egg wash and sprinkle with chopped walnuts. Bake in preheated oven for 35 to 40 minutes or until dark golden brown. Remove from oven, let cool 5 minutes, drizzle glaze over warm ring.

*TIP* You can freeze the second dough ball to use at a later date. Defrost in fridge overnight, then allow to come to room temp and doubled in size before shaping and filling.


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