Pecan Ring Bread

    3 hours

    This is a beautiful Swedish style ring bread which is usually served at Christmas. Not hard to make but quite elegant.

    18 people made this

    Serves: 15 

    • 1 tablespoon dried active baking yeast
    • 4 tablespoons warm water (45 degrees C)
    • 1 lemon, juiced and rind finely grated
    • 225ml skim milk
    • 100g butter, softened
    • 1 teaspoon salt
    • 100g caster sugar
    • 2 eggs, beaten
    • 500g plain flour
    • 2 teaspoons ground cinnamon
    • 4 tablespoons caster sugar
    • 75g chopped pecans
    • 1/4 teaspoon vanilla essence
    • 100g icing sugar

    Preparation:30min  ›  Cook:30min  ›  Extra time:2hours rising  ›  Ready in:3hours 

    1. In a small bowl, dissolve yeast in the warm water and let stand until creamy, about 15 minutes. Finely grate the lemon rind and juice the lemon; set juice aside for later use.
    2. In a large mixing bowl, combine the yeast mixture, milk, butter, salt, 100g sugar, eggs, lemon rind and half of the flour. Stir until smooth and well combined. Mix in the remaining flour a little at a time, stirring well after each addition.
    3. When the dough has come together, turn it out onto a lightly floured surface and knead until smooth and satiny; about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume; about 1 hour.
    4. Punch down the dough and turn out onto a lightly floured surface. Roll the dough out into a rectangle approximately 30x60cm (12x24 in). In a small bowl, mix together the cinnamon, remaining sugar and pecans; spread this mixture evenly across the dough. Roll the dough into a long roll and press the seam closed. With the seam turned downward, seal the two ends together to make a ring. Use a little water to help you seal the ends.
    5. Place the ring on a lightly greased baking tray. Using a sharp knife or kitchen shears, make cuts every inch or so along the ring, cutting only three quarters of the way through. Twist each piece slightly so that the cuts fan out from the centre of the ring. Cover the roll with a damp towel and let rise in a warm place until nearly doubled in volume, about 1 hour. Meanwhile, preheat oven to 190 degrees C.
    6. Bake the tea ring for 25 to 30 minutes or until golden. Remove the ring from the oven, place on a rack to cool.
    7. Place the lemon juice in a small bowl along with the vanilla. Add 1/2 of the icing sugar and stir until the sugar is dissolved. Continue adding icing sugar, 1 tablespoon at a time, until the mixture is fairly thick but still pourable. Drizzle the icing over the cooled ring.

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    Reviews in English (19)


    Altered ingredient amounts. Wow! Does it get any better than this? My mother-in-law is Swedish and it passed her approval (along with everyone else in the family!). I made it for breakfast. I tripled the filling and doubled the glaze. It was a hit and now everyone expects it next year!  -  08 Oct 2008


    Great recipe, but needs tweaking. I followed it exactly and it turned out really good, except there wasn't enough filling. Next time, I'll double the filling ingredients and then I think it will be a true 5-star recipe! I love the lemon zest in the dough and the lemon icing!  -  08 Oct 2008


    This recipe makes a beautiful bread, but the end result is a bread that is loaded with lemon flavour. There was nothing subtle about it. We like lemon, but not so much in this kind of combination. We didn't enjoy it as much as we thought we would. The steps were easy, it rose very well, and looked beautiful, but not what we were looking for taste wise.  -  08 Oct 2008