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I made it as a prune filled coffee bread pretty messy for first try also distracted rising multi tasking, so no pics but will send next attempt we ate every bite it was delicious (even though I never saw it totally raised) used wreath version and added prune filling over the cinnamon filling yummy and pretty easy to make
Made this lovely recipe for our Swedish Julsbord and it was a hit. I used golden raisins and almond slivers. I will be making this again in the very near future. Thanks so, much for sharing this fabulous recipe.
Whoops forgot to rate
Funny I found your recipe/blog site searching for instruction to do what my Mother did for us as children. Baked tonight tomthe amazementbof one of our Grandaughters. She kept buzzing around for the whole process, now she is chowing down. I made one a ring, and one a long braid. Thank you Elise!
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.
I live in Argentina. An envelope of dry yeast here is 11 grams.
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…