Pecan-Infused Swedish Tea Ring

Pecan-Infused Swedish Tea Ring

A delightful Swedish tea ring infused with pecans and topped with a tangy lemon glaze, perfect for breakfast or brunch.

Ingredients

• 1 packet yeast
• 1 cup warm water
• 1 cup milk
• 1/4 cup butter
• 1 teaspoon salt
• 1/2 cup sugar
• 2 large eggs
• 1 tablespoon lemon zest
• 3-4 cups flour
• 1 tablespoon cinnamon
• 1 cup chopped pecans
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup powdered sugar

Method

1. Start by activating the yeast: In a small bowl, combine warm water and yeast. Let it sit for about 15 minutes until it bubbles up.
2. In a large mixing bowl, combine the frothy yeast mixture with milk, softened butter, salt, sugar, eggs, and freshly grated lemon zest. Mix well until smooth. Gradually stir in 2 cups of flour, blending thoroughly. Continue adding flour, half a cup at a time, until the dough comes together.
3. Transfer the dough to a floured surface and knead for around 8 minutes until it feels smooth and elastic. Lightly oil a large bowl, place the dough inside, and turn it to coat. Cover it with a damp cloth and let it rise in a warm place until it has doubled in size, roughly 1 hour.
4. Once risen, punch down the dough and roll it out into a rectangle of about 12x24 inches.
5. In a separate bowl, mix together cinnamon, 1/4 cup sugar, and chopped pecans. Evenly spread this mixture over the rolled-out dough. Roll the dough tightly into a log and seal the edge. Shape the log into a ring by connecting the ends, using a little water to help them stick.
6. Place the ring on a greased baking sheet. With a sharp knife, make cuts about every inch along the ring, cutting three-quarters of the way through. Gently twist each section to reveal the filling. Cover the ring with greased plastic wrap and allow it to rise again in a warm area until it nearly doubles, around 1 hour.
7. Preheat the oven to 375°F (190°C).
8. Bake the tea ring for 25-30 minutes, or until golden brown. Once baked, let it cool on a wire rack.
9. For the glaze, mix lemon juice and vanilla extract in a small bowl. Gradually add powdered sugar, stirring until you reach a thick but pourable consistency. Drizzle the lemon glaze over the cooled tea ring.