Saturday, December 8, 2007

Swedish Tea Ring

I have no idea if this particular tea ring actually has any affiliation with Sweden, but it sure is tasty. This is a recipe my Mom always made for very special occasions like Christmas morning, so it brings back a lot of warm and fuzzy memories. I have never actually eaten it with tea . . . . You will certainly be a vegan baking hero if you make this for your family, and it is sure to impress your friends at all the Christmas parties this holiday season.

INGREDIENTS
- 3 1/2 to 4 cups sifted flour
- 2 1/4 tsp active dry yeast
- 1 cup plain soy milk
- 1/4 cup sugar
- 1/4 cup non-hydrogenated shortening
- 1 tsp salt
- 1/4 cup firm silken tofu
- 2 tbsp melted margarine
- 1/2 cup sugar
- 2 tsp cinnamon
- 3/4 cup chopped pecans

METHOD
1. Mix 1 1/2 cups of the flour with yeast in a large bowl.
2. Heat milk, 1/4 cup of sugar, shortening, and salt in a saucepan with high sides on med-lo heat until shortening melts. Add in tofu and blend with a hand blender until very smooth. Alternately, stick it in a blender and blend away. Add to flour.
3. Beat dough with a hand mixer/beater on low for 1 min. Then beat on high for 3 mins until smooth. Add in enough of the remaining flour to make a soft dough. Knead in a counter top mixer with a dough hook, or by hand on a floured surface, until smooth.
4. Place in a clean bowl well greased with margarine, turning dough to coat in margarine. Cover with plastic wrap and let rise in a warm place for an hour and a half, or until doubled in size.
5. Punch dough down and roll into a 10" x 14" rectangle. Brush with melted butter. Combine 1/2 cup sugar, cinnamon, and pecans and sprinkle evenly over dough. Roll up like a jelly roll along the long side and seal the seam. Bring the two ends together and seal the seam (i.e. make a ring). Place on a baking sheet lined with parchment paper.
6. Use a serrated knife to cut slices in the dough about 1 inch apart, and about half of the way through the ring (start by the seam and work your way around). Turn each 1" section a bit so they are on a bit of an angle. Cover with a towel and let rise for 45 mins
7. Bake at 350 for 20-25 mins, until outside is a deep golden brown.
8. When cooled but still a bit warm, drizzle with glaze: 1 cup icing sugar mixed with 2 tbsp soymilk and 1/2 tsp vanilla.

17 comments:

Vegetation said...

This looks SO good! I wish I could eat tofu :(

Vegan Dad said...

I'd wager that you could leave the tofu out--I just thought it was the best egg replacement for this recipe. Or, perhaps a tbsp or so of finely ground flax would do the trick.

VeggieGirl said...

WOW!! what a gorgeous, tantalizingly decadent way to celebrate the holidays, and a family tradition - yum!!

Veg-a-Nut said...

You are simply amazing! Amazing beauty! Thanks for sharing your warm and fuzzy memory.

Tofu Mom (AKA Tofu-n-Sprouts) said...

Wow! I am so impressed! And what a GREAT blog. How come I didn't know this place existed? I will definitely have to read each and every recipe now.

I love the idea of the recipe below too, the stew... but have no idea where to find chestnuts here in Washington State...

I think my kids would like a lot of the recipes for the same reasons your kids do! Thanks!!!

Marti AKA Tofu Mom

maybepigscanfly said...

That sure is one decadent treat that anyone would enjoy! And I bet it tastes excellent paired with tea.

I say who cares if it really is Swedish or not!

Liz² said...

that is a *gorgeous* piece of bread right there. :O

your blog is always so rockin with the solid recipes, I love it!

Molly said...

Wow! Beautiful!

Melissa said...

where do you get your non-hydrogenated shortening?

Vegan Dad said...

To be honest, I have not found any here in the "Gateway to the North." I suppose the health food store on Main Street might have some, but I shudder at what the price might be (plus, I have been asking them to bring in vegenaise and soy creamer since July and they keep dissing me). I still have ties to Ohio, so I am able to get the Smart Balance shortening imported every now and then.

Alisa said...

Wow, that looks incredible!

http://blog.nashveggie.com said...

I'll be trying this, very similar to rugelach. I am guessing you don't actually use butter as specified in the recipe. Earth Balance makes a very good vegan margarine and for the person asking about shortening, Spectrum makes a good one as well as the Smart Balance that you mentioned.

Vegan Dad said...

Whoops! Thanks for pointing out the mistake. I forgot to change butter to margarine when I was transcribing/veganizing the old recipe.

sunshinemom said...

I made this with some alteration to
an egg recipe too but those slits ended up breaking and the dough soft! Maybe next time I will try this:)

A said...

I live in sweden, and this looks rather typically swedish. We call it wheat wreath, vetekrans. And here its more associated with coffee than tea.
Pecans are not very common here, instead almonds are used. The same recipes are used to make cinnamon rolls, you just cut the dough all the way through, instead of how you made in.
Awsome that you veganized this!

VeganLinda said...

My husband made this for Christmas. I think we have a new tradition! Thanks!

Clara Collins said...

I think Poppy seed filling would work too, wouldn't it?