Monday, January 14, 2008

Almond Tea Ring

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This is a very freeform sort of recipe really. You can put anything you like into the middle, and you can shape it any way you like. I first got the idea for this from the very old Betty Crocker Cookbook, but I don't follow that recipe. It most certainly is a Swedish pastry.

1/2 batch of sweet dough
soft butter, about 1/2 stick
1 can of almond filling (maybe called Solo or something)

or

homemade almond filling:
2/3 cup ground almonds
3/4 cup sugar
1 egg
Mix the almonds and sugar in the food processor, then mix in the egg.


Roll out the dough to a big rectangle, maybe 24 by 18
Spread on the butter and then the almond filling.
Roll up along the long edge.
Get a baking sheet and put a piece of baking parchment on it.
Place the roll of dough on the paper in a circle.
Cover lightly with a piece of plastic wrap and then a tea towel.
Leave overnight to rise. Or if for some reason you want it soon, let rise for at least 2 hours.
You can brush on an egg wash (1 egg beaten with 1 tbl water), and you can sprinkle on coarse sugar.
Make some cuts in the right just before baking, I think Betty Crocker used scissors. I just slice gashes.
Bake at 375 degrees for about 30 minutes.
Check on it because everyones oven is different.

Note: if you make your own almond spread it can be fabulous.  I use the canned filling because my children like it.  I personally have no big attachment to it.  I once made my own filling and I thought it was awesome.

Second note: use the other half of the sweet dough and make bolotchki or cinnamon rolls.  I only make the tea ring for special occasions, and for that the more the merrier.

1 comment:

James Ebert said...

Hey, Just wanted to say thank you for this and the sweet dough recipes. Now using it and my own spins on fillings to make friends very happy :)