Grandma’s Raised Dough Swedish Tea Ring
My husband A’s grandmother was a famous baker in her day; my father-in-law raves about her raised dough recipe that she made into everything from Christmas coffee cake to doughnuts that she sold while they were living in Guatemala. Grandma Claire passed away recently, so Aunt L. photocopied some of these recipes and sent them to me so that I could make something of his mom’s for my father-in-law.
These recipes were not written with step-by-step instructions. For example, she says for the filling, “12 coconut macaroons, crushed.” How big were these macaroons? How much crumb filling should I have? I bought some smallish macaroons at Whole Foods and whirled them in the food processor, which resulted in approx. 3 cups crumbs (and several semi-whole pieces that I felt compelled to eat while the dough rose…who wants wasted coconut?). This was way too much.
Also, when the recipe says to roll out the dough, it does not say to flour the surface first–which I usually do, but was attempting to follow the recipe precisely. This led to my calling A. from the other room so that he could scrape the dough off the silicone mat and I could roll it “like a jelly roll,” which resulted in filling sprinkled all over the counter. Since I had overfilled to begin with, the resulting ring resembled a distended snake that had just eaten a rather large animal. I’m kind of sorry I didn’t take a picture of it.
Next time I think I will just use regular coconut rather than the macaroons, and maybe warm the almond paste so that it would be more spreadable (I had to break off chunks and sprinkle them over the dough). Still, the result wowed the in-laws, and everyone had seconds. B. even asked if I’d make it for the post-wedding brunch next weekend.
Grandma Claire’s Coconut Macaroon Almond Swedish Tea Ring (adapted recipe)
- ½ cup butter
- 4 Tbsp. sugar
- ½ tsp. salt
- dash nutmeg
- 1 ¼ cup hot potato water, divided
- 1 pkg or 2 ¼ tsp. dry yeast
- 2 eggs
- 4 cups flour
- 2 Tbsp. melted butter
- 12 coconut macaroons, crushed (should yield 1-2 cups crumbs)
- 4 oz. almond paste
- ½ cup crushed almonds
- ¼ cup powdered sugar
- few drops almond extract
- enough milk to make desired consistency
- To make dough: place first 4 ingredients in bowl. Add 1 cup of potato water and let cool to lukewarm. Put yeast into remaining ¼ cup lukewarm potato water and add to first mixture.
- Blend in eggs and mix well. Add 2 cups flour and beat until smooth. Add remaining flour, continuing to beat until smooth. Dough will be soft and sticky. Let rise until doubled in bulk (about 1 hr). Cover with saran wrap that has been oiled or buttered on the underside. Place in refrigerator for at least 12 hours.
- On a well-floured surface, roll dough to rectangle approximately 20” by 8” x ¼” thick. Spread with melted butter and almond paste. Sprinkle with macaroon crumbs and chopped almonds.
- Roll dough like a jelly roll and form a ring. Place on greased cookie sheet. Snip 2/3 of way through ring toward center, leaving about 1” of the center part of the ring intact. Continue around the ring, 2” apart. Partially rotate slices so that cut side shows. Let rise until doubled in bulk.
- Bake at 350F for 20 min. until evenly browned (tent with foil if they brown too quickly). While still warm, frost with icing. Decorate with toasted almonds.