Monday, December 31, 2007

Swedish Tea Ring Update

As I mentioned in an earlier post, my mom made a Swedish Tea Ring for Christmas morning that was tender and light. While part of this is the mother's touch, I think the other part is the fact that she makes it the night before and lets it rest before baking it in the morning. This lets the gluten in the dough relax, makes the dough rise slowly, and gives the tea ring a better flavour. So, here is the deal: make the tea ring as I described, then cover and place in the fridge overnight. The next morning, uncover and place in a cold oven. Turn oven to 350 degrees and bake for 20-25 mins, or until golden brown.

3 comments:

Friar Tuck said...

Resting makes everything in life better, not just tea rings.

If only I could get a couch in my office. Resting in the afternoon makes my spirit softer and my ideas taste better. Err...you know what I mean.

bugbear said...

Definitely....extended, low temperature rising is a key to full flavor development of many doughs. Plus the long resting time allows the gluten in the dough to link up more thoroughly.

I may try this recipe...

bugbear said...

Also, the long resting times lets all the flour particles fully hydrate, making for a much "juicier" end product.

The first Toll House Cookie recipe included an overnight rest in the fridge, but it was omitted in later directions because it was perceived as too intimidating for most home cooks.

Letting your cookie doughs rest overnight in the fridge (covered to prevent them drying out) and your cookies will turn out with much better texture-less crumbly and more "chewy".