Yield: 1 (or 2) tea rings / 6 -8 servings per ring

Swedish Chocolate Cherry-Craisin Coconut & Pecan Tea Ring / #Choctoberfest!

Swedish Chocolate Cherry-Craisin Coconut & Pecan Tea Ring / #Choctoberfest!

Ingredients

Sweet Roll Dough:

  • 1 packet dry active yeast or 2 1/4 tsp.
  • 1/2 cup warm water (105º - 115º)
  • 1/2 cup lukewarm milk, (scalded then cooled down to warm)
  • 1/3 cup Imperial Sugar
  • 1/3 cup butter-flavored shortening
  • 1 tsp. salt
  • 1 egg, lightly beaten
  • 3 1/2 - 4 cups AP flour

Filling:

  • 1/3 cup chocolate chips, milk chocolate or semi-sweet
  • 1/3 cup cherry-infused craisins (or snipped dried cherries)
  • 1/4 cup coconut, lightly packed
  • 2 Tbl. finely chopped pecans, (can sub walnuts, almonds or pistachios)

Glaze:

  • 1 cup powdered sugar
  • 1 Tbl. milk
  • 1/2 tsp. vanilla
  • maraschino cherry halves to garnish if desired (3 - 4 cherries)

Instructions

  • For Sweet Roll Dough:
  • In large mixing bowl, dissolve yeast in warm water. Stir in milk, sugar, shortening, salt, egg and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface, and knead until smooth and elastic. About 5 minutes. Place into greased bowl, turn dough over so it's greased side up. Cover, and let rise in warm place until doubled. About 1 1/2 hours. (Dough is ready if an indentation remains when touched). *I always rise my doughs in the oven with the light on. Depending on the weather, and how active your yeast is, this may take up to 2 1/2 hours to rise.
  • Punch down dough, and it's ready to use. (*If using for another recipe, shape, let rise, then bake as your recipe indicates).
  • Do Ahead Tip for Dough:
  • After kneading, dough can be covered in greased bowl or greased plastic wrap, and kept in the fridge for up to 4 days.
  • For Swedish Tea Ring:
  • Divide sweet roll dough in half. Roll half of dough into a 15"x9" rectangle on lightly floured surface. Sprinkle evenly with filling, and roll up tightly from long side. Pinch long edge of roll into dough to seal well. Stretch roll a little to make even. Place onto greased baking sheet, or parchment paper or silpat-lined baking sheet, sealed edge down, and shape into a ring. Pinch ends together to make a complete circle. With sharp kitchen scissors, make cuts 2/3rds of the way through ring at 1 inch intervals. Turn each section at an angle on it's side. Let rise in warm, draft-free spot until doubled, about 40 - 45 minutes. Preheat oven while rising, to 375ºF.
  • Pop into preheated oven and bake until golden brown, 25 to 30 minutes. *If dough browns too quickly, loosely cover with foil. Make sure bottom doesn't get too brown. Remove from oven, transfer to a platter or cutting board.
  • Make glaze and drizzle or pour over top while still warm. Decorate with cherries if desired.
  • For Filling:
  • Toss filling ingredients together to mix.
  • For Glaze:
  • Stir ingredients together in small bowl and mix until smooth. Use immediately.