Can I use other flours in this recipe?

You can try using other gluten-free flour blends, but make sure they contain xanthan gum or a similar binder, as this will help maintain the structure of the tea ring.

How do I store the leftover tea ring?

Store the leftover tea ring in an airtight container at room temperature for up to three days. If you wish to keep it longer, consider freezing it.

Can I make this recipe dairy-free?

Yes! Substitute the butter with a dairy-free spread and the heavy cream in the icing with a non-dairy milk alternative to keep it dairy-free.

What can I substitute for the raisins?

If you don't like raisins, you can replace them with other dried fruits like dried cranberries, cherries, or chopped dates.

How can I make this tea ring more festive?

To make it more festive, decorate your tea ring with colorful sprinkles or edible flowers after icing it for a beautiful presentation and a pop of color.

Gluten-Free Swedish Tea Ring That's Perfect For Any Occasion

Ingredients

Scale

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
6 g Table salt
200 g Water (lukewarm)
56 g Butter (softened)
16 g Neutral oil
2 Large eggs (room temperature)
28 g Butter (for filling, softened)
100 g Granulated sugar (for filling)
7 g Cinnamon
75 g Raisins
60 g Finely chopped walnuts
120 g Powdered sugar (for icing)
45 g Heavy cream
4 g Vanilla

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Instructions

In a large mixing bowl, combine the gluten-free flour, sorghum flour, potato flour, and tapioca starch. Add the dry milk powder, sugar, instant yeast, psyllium husk powder, and salt. Mix well. Then, add the softened butter and neutral oil, slowly mixing in the lukewarm water until combined. Finally, incorporate the room-temperature eggs, blending until fully combined, resulting in a smooth, slightly sticky dough.
Once the dough is mixed, allow it to rest for about 30 minutes. After resting, roll out the dough into a rectangle about ½ inch thick. Spread the softened butter for the filling over the dough, followed by mixing the sugar, cinnamon, raisins, and walnuts. Roll the dough tightly from one end to the other to form a log. Pinch the edges to seal and create a ring shape, placing the ends together on a greased baking sheet.
Cover the tea ring with a clean kitchen towel and let it rise for about an hour in a warm area until it expands. Preheat the oven to 350°F (175°C). Once risen, bake the tea ring for approximately 30-35 minutes or until golden brown. Allow it to cool before drizzling the sweet powdered sugar icing over the top.

Notes

For those who are lactose-intolerant, substitute the heavy cream with a dairy-free alternative. Variations with nut butters or alternative sweeteners can make this recipe suitable for various diets.

Author: Emily Carter
Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: Swedish

Nutrition

Serving Size: 1 serving
Calories: 320
Sugar: 10g
Sodium: 300mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 4g
Protein: 6g
Cholesterol: 80mg