Hello, can the author of the recipe please provide the weight of the flour vs. Volume for this recipe? Thank you in advance!
Hi, Julie! Emma, managing editor for Simply Recipes, here! Weights have been added based on our standard conversions. Thanks!
What is best way to freeze these after baked? Thanks
Hi LM, let the ring cool entirely to room temperature, wrap it in plastic wrap and then again in foil. Then freeze.
So could you freeze this, pull it out, allow to defrost and then bake as instructed?
Hi Stephanie, I haven’t tried freezing it, but if I were to, yes, that is what I would do.
As a Swede I can say you hit this with the cardamom almond paste and almonds. The only thing I would do is exchange the glaze for pearl sugar (if you have it) or just the simple egg wash. Nothing says expect a cloyingly sweet American dessert to a Swede like frosting or glazing.
How many grams of active yeast in one package? Thanks.
My mother’s family emigrated to the U.S. from Sweden in 1969. I have many beautiful and tasty memories of my grandmother, Mormor’s, baking and filling her house with such beautiful aromas. When I put this recipe in the oven, it smelled like Mormor’s house. Thank you so much!!
Next time I make this recipe, I think I will be more careful to egg wash every exposed surface before baking. And I will also make sure to keep extra melted butter to generously brush the whole thing in butter after it comes out of the oven. I did that this time, and added a lot.
This dough can be used so many different ways, and I’m so happy to have found it. The recipe I used to use to make the braided version of this has been lost for years. Thank you again!
Will the recipe work without using eggs?
Perhaps. I haven’t tried it without the egg. If you do, please let us know how it turns out for you!
I have made 6 tea rings every year for families my husband and I visit at Christmas time.Each ring has been received with praises as to how good it is. I’m in a new home now and am starting my tradition again.
I really want to try this recipe as I am so interested in breads these days. I am thinking that 2 pkg of yeast sounds like so much compared to similar recipes. Can I use instant yeast instead of regular? Could these be baked in regular 5×9 loaf pans? Thanks so much for any help you can give me.
Hi Cookie, I don’t know the answer to your questions. I think you’ll have to experiment (as I would) to find out.
Cardamom bread, made the traditional braided way, is my absolute favorite sweet bread. I first had it on a family trip to Solvang and became a tradition every time we went. When I got older and discovered bread baking, I made it myself (fresher and with none of the preservatives found in commercial cardamom bread). Everyone who has it loves it and it’s become a special treat or gift I give people when they visit. When made at home, it will stay fresh for a good 3 or 4 days, if it lasts that long.
Thank you for the wonderful recipe with pictures to make it easier. I made this bread for Christmas Eve dinner this year and it was a big hit. My notes are here http://fortheloafofbread.blogspot.com/2011/12/swedish-tea-ring.html
It’s beautiful! Thanks for sharing. ~Elise
I would love to bake this bread, however I do not want to make two wreaths. Am I able to half the recipe?
I was so excited to see this recipe! As long as I can remember my mom has been making swedish tea ring every christmas morning. It is a tradition that is so dear to me and my three sisters. The past two years I have made it from the recipe that my mom used. I was diagnosed the beginning of this year with a gluten allergy. So I am trying to figure out how to make it gluten free. Does anyone know if there is a gluten free flour I can use in place of the regular flour? And do you think I will need to add Xanthan gum? Thanks!
hi! i was wondering if there is a recipe like this that can be found in a cookbook anywhere. i would like to make this bread for a school project but i must choose a cookbook recipe. is it possible that something similar can be found in one?thanks!
You might be able to find something like it in a baking book or in the Joy of Cooking. Look for “tea ring” or Swedish tea ring as well as Swedish coffee bread. ~Elise
The Great Scandinavian Baking Book by Beatrice Ojakangas should be in most libraries and has lots of coffee bread recipes
I made a double recipe of this the week before XMas. I saved one for myself, to munch on XMas Eve and XMas morning, and froze the other 3 and gave them as gifts. This bread is very easy to freeze. I used double the amount of cardamom that the recipe called for and used cream cheese instead of almond paste in the filling.
I made the wreaths as shown, baked them, then cooled them. Then I merely put them in freezer bags and froze them. To use them after, simply thaw, and then either reheat slightly in the microwave…
or thaw and then wrap in foil and reheat for maybe 10 minutes in a 350F oven.
This is a very easy recipe to follow. The only challenge some might have is the cutting and shaping of the wreath.
Re: Linda Kelly’s post (Dec 11). I would like to know which edition of McCall’s it was in.
In response to Linda Kelly’s post (of Dec 11): I have been looking for that McCall’s recipe for about 25 years. Do you still have it? I would love a copy of it. Long family story…Thanks!
Very nice recipe, I love this bread. We eat it during “fika” which is kind of like a afternoon tea break. As you know I am Swedish and I just did a series on Swedish Christmas and all the different traditions and the food we eat including red cabbage, lucia buns, gingerbread and glogg. Hope you can come over and read about it. Love your blog.
My family is not Swedish, but we grew up eating this (calling it Swedish Tea Ring) every Christmas. Re freezing: bake and frost, then wrap tightly in heavy duty foil and freeze. Part of its attraction for Christmas mornng is having it all done ahead of time. The warming up in the oven simply makes it even better. We give the frozen tea rings as gifts, with instructions to heat for about 15 minutes at 300 degrees.
Oh my goodness, thank you so much for sharing this recipe, Elise! So glad I found this site, I’ve gotten so many lovely dishes here. Between this and the Pear & Cranberry tart recipe… I’m shocked I haven’t gained 100 pounds. I just wanted to say that I made this for Christmas “breakfast” today (or a pre-lunch snack, if you will.) I let the dough do its second rise in the fridge overnight so it could be more or less ready by breakfast time. I would recommend against this in the future. The dough was rock-solid in the morning and needed to come to room temperature before I could even get it out of the bowl. Once done, the consistency was a bit tougher than I think it would’ve been had I not left it overnight. (Oh, but that’s not stopping me from my 4th serving!) I believe making this in its entirety the day before and warming it up in the oven the next day is a MUCH better solution if you want to avoid a full day of baking. It serves well even at room temperature.
Awesome! Made this bread today – wonderful – not looking “quite” like yours, but I think it turned out just as good :)Thanks again for all the wonderful treats you bring us through out the year – Merry Christmas to you, your family and friends – and to all the readers of this blog as well!!
I’m making this for Christmas morning!My question: I’d like to have most of the work done so I can just pop it in the oven on Christmas morning. Do you think it’s ok to just leave it in the fridge over night while doing the second rise?Thanks!Can’t wait!
Yes, as I’ve mentioned previously in the comments I do think that you can do the second rise in the refrigerator. Haven’t tried it yet myself though. ~Elise
Was so excited to see this recipe. My swedish grandmother always made a “swedish tea ring” for Christmas and when I became old enough I would help her with it — she added red and green sugar and little red hot candies to make it more Christmasy. After she died I made the tea ring for a few years and then with several moves seemed to have lost the recipe. When I saw this posted I got really excited and made a couple to pass around to family. Everyone was so excited and thought it tasted just as good as Grandma’s had — it was a really nice moment bringing back a very cherished family tradition. The cardomon was a good addition. We also used prunes instead of the raisins
I am going to make this recipe but would like to freeze. Do you have any recommendations as to when it the recipe I should freeze the bread? Before the second rising of the dough? Or completely bake the bread and then freeze it? Thanks!
Great question. I don’t know. Sounds like a worthy experiment though. I would probably freeze it after cooking it. Though maybe you could also freeze it before the second rise and then just bring it out to defrost and rise before you bake it. If you try it, please let us know how it turns out for you. ~Elise
Thank you so much for this recipe! Growing up my mom would always get one of these (we called them tea rings) from a baker for christmas morning. We ate it with butter and sliced gouda cheese. I asked my mom if she could send me one for the holidays and she informed me that the baker no longer makes this loaf. I was quite disappointed but when I saw this recipe I was overjoyed…I am going to make it this year and keep my holiday tradition alive.
Hi to you all
Being a Swedish girl I can inform you all that Swedish Coffee Bread as described above is not particularly a Christmas tradition it is more an everyday thing, it is almost the same as cinnamon buns, this recipe is just another way of making them. If you really want to make some traditional Swedish Christmas coffee bread you should use saffron. It is almost the same base recipe as written above. Leave out cardamom and use about 1 gram of Saffron instead, you could always use more saffron for a more powerful taste. There is no filling at all but you could always use raisins in the dough if you like or top the bread with raisins. Use the same directions when rolling the dough but without the filling of course, if you like you could also make some sort of small buns like a swirl.
I did it! I baked it and it is absolutely delicious. Thanks, Elise. And thanks too to your reader Sara.
Hi ElisePlease advise in grams the amount of active dry yeast, we have it in 10g packets here and I’m not sure if I must use 2 of them at once?Many thanks looking so forward to trying this..Carey
Hi Carey, one package of yeast here is 1/4 ounce or 7 grams. So two packages would be 14 grams. ~Elise
I am of Swedish decent, married a Norsman, and was so excited to see this coffee bread featured. There is one baking in my oven as I type this and the smell is just wonderful. I can’t wait to dive in once its cool.Is it possible to store the dough in the freezer or in the fridge overnight? I’d like to bring a freshly baked one to a friend later in the week.Thanks for the recipe!
Hi Sam, well you can freeze pizza dough, so I’m guessing you should be able to freeze this dough. ~Elise
I remember waking up on Christmas morning at my Grandma’s to these wreath shaped breads! One would be filled with raspberry+cream cheese and the other would be cinnamon sugar. Just seeing the picture above brought back so many great memories!
My mother makes this for Christmas morning every year and it’s my favorite tradition. Instead of raisins, her recipe calls for diced green and red candied cherries to make it more “Christmasy” and the almond paste is absolutely not optional. ;-)
Though this looks a little challenging, it looks too good to pass up, so I am going to tackle this on Christmas Eve. However if I go the simpler route which involves braiding the dough, then do I skip the filling part of the recipe and just sprinkle on top with cinammon and sugar? Can I also sprinkle on top some of the other filling ingredients like raisins and sliced almonds? I am just curious how you handled the filling part when you simply braided the bread. Thanks! Can’t wait to try this…Best, Elise Lafosse
Hi Elise, when I made the braided bread I only used an egg yolk and cream glaze. You could easily sprinkle it with a large crystal sugar too. Not sure about sprinkling with sliced almonds, they might burn, but you could try it. ~Elise
Would either vanilla or almond extract work with the cardamom spice, or the recipe in general?
And, assuming I don’t have cardamom on hand, is there any similar substitute? For example, allspice and cinnamon/nutmeg and cinnamon/clove and cinnamon? equal parts of both of course.
Hi Abby, cardamom is a spice with a unique flavor. There is no similar substitute of which I am aware. You can of course use any of the spices you mentioned – cinnamon, nutmeg, allspice, ect. in the recipe in place of cardamom. The bread will then taste of the spice you use. ~Elise
So nice to see traditional Swedish holiday recipes being handed down. Another one, besides the meatballs that my mother would make in bulk and freeze. I also always remember her slicing green and red maraschino cherries and alternating them around the top of the ring before icing. Always made for a more colorful cake, and the kids loved the green ones!
Thanks so much- this recipe is fantastic, even gluten free. I just used a pretty standard pizza dough mix and it worked perfectly fine! I had no almonds at home, so I filled mine with chopped pecans and apples, yum!
We made this and it is a work of art. So pretty! Did not have almond paste, but will buy some for the next one I make.
Very nice bread, thank you for giving us such a beautiful description of this technique. I tried and was very nice.
I do a sweet Swedish braid wreath that I put colored eggs in the braid at Easter.
Very similar to a recipe I clipped from a McCalls magazine nearly 50 years ago. The bread was shaped into various shapes relating to the story of the nativity: Joseph’s Beard, Ram’s horn, St. Lucia’s wreath, etc. You’ve inspired me to try again. I even know where those instructions are tucked away in the archives! Thanks! and God Jul!
This is not the first time I’ve tried one of your recipes, but it is the first time I’ve used your version over my own tried and true. Wonderful! The fresh cardamom woke me up this morning, and inspired me to stray from the beaten path. Lemon zest and a hint of lemon extract in the dough, dried blueberries and cranberries in the filling, and another hint of lemon in the icing. I did one ring per your recipe, and one with my adulterations.Both are sublime! They are just out of the oven, and my husband and I are trying to curb our enthusiasm (with little success) and even enjoying some fresh ground coffee (in the middle of the afternoon! We’ll pay tonight!) with them.Thank you so much for you wonderful recipes!
Does anyone know if this could be made the night before and popped in the oven the next morning? Thanks!
I think it could be. You could let it do its second rise in the refrigerator overnight. Just tent it with plastic wrap so it doesn’t dry out. ~Elise
The traditional Lucia, bread is spiced with saffron. I don’t know if you have tasted it? It is delicious and the bright saffron-yellow dough is formed into varios shapes, and decorated with raisons, and brusheds with whisked egg before baking.
This didn’t even last the car ride home when I ate the bread you gave me. Awesome recipe. =)
and… if there are any left-overs (hahaha), toast it in a low oven for an even better Swedish tradition: skorpa. For the uninformated skorpa is the ultimate coffee/hot cocoa dunking deliciousness!
Skorpa or pluralis skorpor in Sweden is just the plain dough in the shape of buns, baked in the oven, then kind of sliced in two halves with a fork, then toasted as above. Of course you can make a loaf and cut in smaller pieces too if preferred. Then you can dip it in milk, Tea etc, just plain or Put some butter, marmalade, cheese etc on.You can also buy them in bags in every groceryshop in Sweden.
My grandmother used currants instead of raisins.
This looks as thought it would feed (at most) one hungry Viking. I like working with instant yeast: faster, not so much worry about blooming in precise liquid temps prior to adding to your dry ingredients. Think that would work?
My name is Olaf The Terrible, and working with yeast frightens me.
There. I said it.
Ah, you visit us again Olaf! Sorry, no idea on the yeast. ~Elise
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