Anita’s Swedish Braided Bread

Anita taught our cooking class this month how to make this delicious swedish braided bread (or swedish tea ring). I have to tell you that this bread was SOOOOOOO good! When I came home, Michael and I decided we would eat a few servings for dessert that night and breakfast the next morning but then give the rest away to our neighbors. Yeah….that never happened. Sorry neighbors! Also, it would seem that this recipe is complicated but its surprisingly easy. Hopefully my photos will walk you through the steps pretty easily so that you have no trouble at home. This is definitely a “show off” type recipe that makes you look like a super baker in front of your friends. I like those types of recipes…..! What can I say? I like attention. ;) Enjoy and thanks again Anita!

(This bread shot taken the morning after… :)

Yields 3 Breads

2 cups dairy sour cream

2 packages active dry yeast

1/2 cup warm water (105-115 degrees)

1/4 cup butter

1/3 cup sugar

2 tsp salt

2 eggs

6 cups (approx) all-purpose flour

2 cans apple pie filling

For Topping:

Toasted Almonds

Buttercream icing

Heat sour cream in microwave until lukewarm. Add butter to the sour cream. (This allows the butter to soften) Dissolve yeast in warm water. Stir in sour cream, butter, sugar, eggs and 2 cups of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.

Turn dough onto well-floured board and knead until smooth – about 10 minutes. Place in greased bowl; turn greased side up. Cover, let rise in a warm place until double in size, about an hour. Heat oven to 375 degrees. Punch down dough; divide into 3 equal parts. Roll each part into rectangle and place 1/3 of the apple filling in each bread. Cut along the sides of the dough with scissors and pull the dough across the top of the filling to create a braided effect. Place on a buttered cookie sheet. Bake for 15-20 minutes or until golden brown. While warm, brush with icing and sprinkle with toasted almonds.

*If doing the tea ring instead of the braid, roll the dough into a rectangle and then turn into a circle and place apples in the center of the dough. Wrap the ends then make cuts to show the apples.

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29 thoughts on “Anita’s Swedish Braided Bread

  1. Thank you for the wonderful photos, Anna! Great job! We had fun making these and everyone got to take one home to their husband/family. Anita

  2. Pingback: Fruit braid | pizzarossa

  3. Hi Anita, do you know Anita Pelaez of the Anita and Kutchie Pelaez’s Key Lime Pie Factory? Maybe you three could get together and have a bake-out for you’re favorite charities sometime. I know you guys together could raise a lot of money for some very good causes . You guys have some awesome baking talents praise the Lord.

    Jamie

  4. Pingback: Easter Baking: Breads | shopgirl

  5. Just saw this on Pinterest…. Wow looks good. I will be making this as a special brunch thing when my dad comes to visit. I love how you can put any fruit or berry inside. Amazing pictures!

    • I haven’t made it with an apple pie filling that I’ve made from scratch. I’d imagine you could use the apple pie filling recipe from my blog but I would try baking the apples before putting them in the bread. I think the apple pie filling from the can is already cooked to a degree. Good luck!

  6. I made it…and it was AMAZING and a huge hit with family! It’s also really fun to make, I’m already planning to make it again soon! Thanks!!

  7. Pingback: Wintertime Baking: Swedish Braided Bread | The Crazy Tailor

  8. This sounds wonderful, but would you clarify a couple items? Roughly how many almonds do I need to toast? And to what size should the three dough rectangles be rolled? And finally, how deep should the cuts on the sides be? Sorry for all the questions, but I really want to get it right. :)

  9. We have a baking group once a month and last night was “raspberry themed”. I made your bread and made a raspberry filling with 3c crushed raspberries, 1 cup sugar, 1 Tablespoon lemon juice and 2 Tablespoons cornstarch. I brought it to a boil for one minute and then cooled it. The bread was beautiful and they loved it!!!! Thanks for a great recipe.
    Brigette

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