Swedish Tea Ring

Dough
155 mL milk, lukewarm in temperature
150 grams granulated sugar
1 large egg
56 grams butter, melted
2 teaspoons active dry yeast
240 grams All-Purpose Flour
128 grams Whole Wheat Flour
1 1/2 teaspoons ground cardamom
1/2 teaspoon salt

Filling
56 grams butter, room temperature
110 grams dark brown sugar, plus extra for sprinkling*
1 tablespoon ground cinnamon
115 grams almonds, finely chopped
Egg wash (1 large egg + 1 tablespoon water, whisked)

In a large mixing bowl, whisk together the lukewarm milk, sugar, egg, melted butter,
and yeast. Using a bowl scraper, fold in the flours, cardamom, and salt until the dough
comes together and appears uniform. Turn out the dough onto a lightly floured surface
and knead the dough until smooth and elastic, about 8 minutes. If using a stand
mixer, knead the dough on low for 3-5 minutes with the dough hook attachment,
stopping occasionally to scrape down sides of bowl.

Form the dough into a ball and transfer to a lightly oiled bowl. Cover and allow the
dough to rise at room temperature until doubled in volume, about 1 to 2 hours.

To make the filling, mix together the butter, sugar, and cinnamon until it forms
uniform paste.
When the dough has doubled in volume, punch down the dough and, on a lightly
floured surface, flatten the dough into a rectangular shape. Roll out the dough to a 12-
by-18 inch rectangle. Using an offset spatula, spread the filling over the dough,
leaving a 1/2-inch border around all edges. Sprinkle on the finely chopped almonds
evenly and press the almonds down lightly into the filling.

From the long end, roll the dough tightly into a log and place seam side down. Cut off
the ends so the log appears uniform. Form the log into a ring shape and pinch the open
ends together. Using a kitchen shears, cut the dough 2/3 of the way into the log into 2-
inch segments. Carefully turn the segments upwards so the interior of the dough is
exposed. Cover and let rise for an additional 30-45 minutes.

While dough is rising, preheat oven to 375 degrees F (190 degrees C). Brush with egg
wash and sprinkle lightly with additional demerara sugar. Bake the tea ring for 25
minutes, or until golden. If it browns too quickly, cover with aluminum foil to prevent
browning during the last 5-10 minutes. Remove from the oven and transfer to a
cooling rack.