GBBO Swedish Tea Ring

Hells yeah! It's Wednesday and the penultimate episode of The Great British Bake Off. I can't believe it's almost over. Sad times. But in other news I've been baking and made a monster of a Swedish Tea Ring, inspired by Richard the sheriff's signature bake.

This was an easier bake for me this week as I have made a lot of Korvapuusti (Finnish Cinnamon Buns). However my only worry was that the dough wouldn't cook properly, and we all know hell hath no mercy if Paul spots an under-baked dough (I remind you of the image that remains stuck on my kitchen fridge).

This recipe makes one ring, plus some extra individual buns. I put these ones in the freezer, ready to bake when I'm in need of a pick me up!

Ingredients

For the Dough

500ml Whole Milk
7g Sachet of Fast Action Yeast
2 Tablespoons of Ground Cardamom
140g Caster Sugar
1Kg Strong White Bread Flour
1 Medium Egg
1 Tsp Salt
150g Melted Butter
Flaked Almonds (50g approx)

For the Topping

100g Softened Butter
60g Dark Brown Muscavado Sugar
60g Caster Sugar
2 Tbsp Cinnamon

1) Warm the milk in a pan with the cardamom. You want it to be tepid, if you make it too hot it'll kill the yeast. Once you're happy with the temperature pour into a large bowl and add the yeast and sugar. Leave for around 5 minutes.

2) Whisk in the egg and the melted butter (again make sure it's not too hot). Then pour in the flour, a little at a time mixing in between. Once you've added all the flour, knead until the mixture comes together like a dough.

3) Place in a lightly oiled bowl and cover with cling film. Leave for one hour in a warm dark place until it has doubled in size.

4) Once you're happy with the rise, turn the dough out onto a lightly floured surface and knock the air out. You can do this by kneading for around a minute. Then you want to roll out the dough into a rectangle. Make sure that you have enough space for this, as it's a pretty big dough!

5) When you've got it to around 5mm thick (pretty thin!) spread the softened butter evenly over the rectangle (leave some space at the top edge - this just means that you wont have spillage when you roll it up).

6) Mix the sugar and cinnamon together and sprinkle on top of the butter.

7) You now want to roll this bad boy up. I like to try and get the rolls as tight as possible. I do this by using my thumb and my forefinger to roll the first half of the rectangle. I then roll the second half with my whole hand.

7) When you've finished this you'll have a big sausage (oi oi) of cinnamon bun goodness. Stretch it out gently if there are any unwanted bulges (oi oi). Then cut off the uneven ends.

8) At this point you'll also want to cut off about a quarter of the dough (this really depends on how big your baking tray is - and also on how many people you're baking this for). Then transfer the cinnamon sausage to a baking tray which has been lined with baking parchment.

9) Bring the two ends together and pinch with your finger tips. Then take a small sharp knife and cut into the ring in even parts. Pull apart these parts carefully. It should look like this...

10) Brush with beaten egg and sprinkle on flaked almonds (this part is optional). Then bake in the oven at 175c for 30-40 minutes. Keep an eye on it, and if you're happy with the colour, but not convinced it's cooked on the inside give it a little foil hat.

11) Whilst the tea ring is in the oven, you can then turn your attention to the rest of the dough. Cut down diagonally into the dough and then a cut diagonally again a bit further along but in the opposite direction (you want to be making a flat triangle shape). Once you've finished this, pull the top narrower end of the bun towards you and push down firmly with your forefinger. At this point I put my buns in the freezer, but if you want some immediately then bake them in the oven for 10-12 minutes at 175c.

12) Now going back to our amazing tea ring. It's quite hard to tell when an enriched dough is ready. I tested it by giving the top a little tap, if it sounds hollow it's done. I also gave point where the ring had been cut a bit of a prod. If it bounces back (slower than a sponge would) then again you're done!

13) Remove from the oven and allow to cool. Once cool heat up some apricot conserve in the microwave and brush onto the tea ring to give it a nice glaze.

14) Mix icing sugar and water together with a tiny splash of almond extract (optional). When it has reached a thick but drizzable consistency. Place into a piping bag and pipe over the tea ring.

15) Serve to family/ friends/ co-workers or even strangers on the street and prepare yourself for lots of 'ooos' and 'ahhhs.' Which, let's face it, is the best part of baking.

Phew! That was a long one (with innuendos ahoy). See you all tonight for The Great British Bake Off. Woop!