Equipment
* optional
Ingredients
Enriched Dough
- 240 ml whole milk, warmed to lukewarm
- 7 g active dry yeast
- 50 g granulated sugar
- 60 g unsalted butter, melted and slightly cooled
- 1 egg, room temperature
- 4 g ground cardamom
- 4 g salt
- 450 g bread flour
Fruit and Nut Filling
- 60 g unsalted butter, softened to room temperature
- 100 g light brown sugar
- 5 g ground cinnamon
- 150 g mixed dried fruit
- 100 g chopped pecans or almonds, lightly toasted
Egg Wash
- 1 egg
- 15 ml whole milk
Lemon Icing
- 120 g powdered sugar, sifted
- 30 ml lemon juice, freshly squeezed
- 2 g lemon zest, finely grated
Nutrition (per serving)
Method
In the bowl of a stand mixer, whisk together the warm milk, yeast, and one tablespoon of the granulated sugar. Let sit for 5 to 10 minutes until frothy, indicating the yeast is active.
Add the remaining sugar, melted butter, egg, ground cardamom, salt, and most of the bread flour. Using a dough hook, knead on medium-low speed for 8 to 10 minutes, adding the remaining flour as needed, until the dough is smooth, elastic, and pulls away from the sides of the bowl.
Form the dough into a ball, place it in a lightly greased bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot until doubled in size.
While the dough rises, prepare the filling. In a small bowl, combine the light brown sugar and ground cinnamon. Set aside alongside the softened butter, dried fruit, and chopped nuts.
Once doubled, gently punch down the dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 30 by 45 centimeters.
Spread the softened butter evenly over the dough rectangle, leaving a small 2-centimeter border along one long edge. Sprinkle the cinnamon sugar mixture evenly over the butter, followed by the mixed dried fruits and chopped nuts.
Starting from the long edge covered with filling, roll the dough tightly into a log. Transfer the log to a parchment-lined baking sheet and join the ends together to form a ring, pinching the dough firmly to seal the seam.
Using clean kitchen scissors, make deep cuts around the outside of the ring, spacing them about 3 centimeters apart and cutting about two-thirds of the way through the dough. Gently twist each segment upward and outward to expose the spiral filling.
Cover the shaped tea ring loosely with a clean towel and let rise for a second time until noticeably puffy.
Preheat your oven to 175°C (350°F). In a small bowl, beat the egg and milk for the egg wash. Brush the egg wash evenly over the exposed dough of the tea ring. Bake in the center of the oven until golden brown and the internal temperature reaches 90°C (190°F).
Remove the tea ring from the oven and transfer it on the parchment paper to a wire cooling rack. Allow it to cool almost entirely before glazing.
In a medium bowl, whisk together the powdered sugar, lemon juice, and lemon zest until perfectly smooth. Drizzle the icing heavily over the cooled tea ring, allowing it to pool in the spirals.
Chef's Notes
- Using bread flour rather than all-purpose flour gives this highly enriched dough the structural integrity needed to hold its elaborate shape.
- Cardamom loses its potency quickly once ground. For an authentic and explosive flavor, buy whole cardamom pods, remove the seeds, and grind them fresh in a mortar and pestle.
- When twisting the dough segments outward, alternate laying one slightly to the inside and one slightly to the outside to create a beautiful overlapping woven effect.
- To prevent the nuts and fruit from tearing the dough while rolling, ensure all pieces are chopped uniformly to the size of a standard raisin.
Storage
Refrigerator: 5 days — Store in an airtight container to prevent drying out. Best warmed slightly before serving.
Freezer: 3 months — Freeze un-iced for best results. Wrap tightly in plastic wrap and aluminum foil.
Reheating: Microwave a single slice for 15 seconds, or warm in a 150C/300F oven for 5 minutes.
