Gluten-Free Swedish Tea Ring
This gluten-free Swedish Tea Ring recipe is a soft, sweet cinnamon roll wreath filled with walnuts and raisins. Made with Caputo Fioreglut flour, it’s a festive holiday bread for Christmas, Thanksgiving, or Easter.
Servings: 16 servings
Ingredients
Dough
- 250 g Caputo Fioreglut gluten-free flour
- 60 g superfine sorghum flour
- 40 g potato flour
- 40 g tapioca starch
- 26 g dry milk powder
- 56 g granulated sugar
- 7 g instant yeast 2 teaspoons
- 6.7 g psyllium husk powder 2 teaspoons
- 6 g table salt 1 teaspoon
- 200 g water
- 56 g butter softened
- 16 g neutral oil 4 teaspoons
- 2 large eggs room temperature (about 109 g total)
Filling
- 28 g butter 2 tablespoons, softened
- 100 g granulated sugar ½ cup
- 7 g cinnamon 3 teaspoons
- 75 g raisins ½ cup
- 60 g finely chopped walnuts ½ cup
Icing
- 120 g powdered sugar 1 cup
- 45 g heavy cream 3 tablespoons
- 4 g vanilla 1 teaspoon
Instructions
Mix the Dough
- In the bowl of a stand mixer, whisk together: 250 g Caputo Fioreglut gluten-free flour, 60 g superfine sorghum flour, 40 g potato flour, 40 g tapioca starch, 26 g dry milk powder, 56 g granulated sugar, 7 g instant yeast, 6.7 g psyllium husk powder, and 6 g table salt.
- In a microwave-safe dish, measure 200 g water, 56 g butter, and 16 g neutral oil. Heat to 120-130°F. Whisk in 2 large eggs. Recheck the temperature, and rewarm if needed.
- Add the wet ingredients to the dry mixture. Blend on medium speed with the paddle attachment until a smooth, sticky dough forms, about 3 minutes. Scrape the sides of the bowl as needed to ensure even mixing.
Shape the Tea Ring
- Place the dough onto a sheet of parchment paper dusted with gluten-free flour. Dust a rolling pin with flour and roll the dough into a 9 x 15 inch rectangle.
- Spread softened 28 g butter over the surface. Mix 100 g granulated sugar with 7 g cinnamon, then sprinkle over the butter. Scatter 75 g raisins and 60 g finely chopped walnuts evenly over the top.
- Starting from one long side, use the parchment paper to help you lift the dough and tightly roll it into a log, finishing with the seam side facing down.
- Transfer the log to a baking sheet lined with greased parchment paper or a silicone baking mat. Then form the log into a ring and tuck the ends together. You do not need to pinch them sealed. The ring should be about 10 inches across with a 4-inch inner opening.
- Use a sharp knife dipped in flour to cut 1-inch slices around the ring, leaving about an inch of dough uncut in the center. Use the seam as one of your cuts to help hide it.
- Gently lift each section from underneath, then twist and pull it outward slightly, just so the filling peeks through.
Rise & Bake
- Cover the ring with plastic wrap or a tea towel and let rise in a warm spot for 40 minutes.
- Meanwhile, preheat the oven to 375°F (190°C).
- Bake for 18 to 20 minutes, until golden and the internal temperature reaches 200°F (93°C).
Make the Icing
- Whisk together the 120 g powdered sugar, 45 g heavy cream, and 4 g vanilla until smooth.
- Transfer the tea ring to a serving platter, if desired. Drizzle the icing over the tea ring. Serve warm.
Notes
- Please measure ingredients by weight (grams) if possible. This is the most accurate. Don't try to convert measurements yourself, just click the buttons for US/Cups-Metric/g to toggle between the two if necessary. Some US measurements for smaller quantities are provided for ease of use.
- Best baked and enjoyed fresh/same day. Store 2-3 days at room temperature and reheat to enjoy leftovers.
- Read the blog post for further tips, make-ahead, or freezer instructions.
