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Swedish Tea Log

User Rating 5 Star Rating (4 Reviews)

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Swedish Tea Log

Swedish Tea Log

Linda Larsen
I adore this recipe for Swedish Tea Log. This rich yeast coffee cake filled with brown sugar and nuts is traditional at every family gathering. I increased the amount of filling and frosting from the original recipe to make the coffeecakes even richer. I also doubled the recipe, otherwise there just isn't enough to go around! It's a long recipe, but you really should try it at least once in your lifetime.

Prep Time: 45 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 10 minutes

Yield: Serves 12-14

Ingredients:

  • 2 pkg. active dry yeast
  • 1/2 cup warm milk
  • 4-1/2 cups flour
  • 1/4 cup sugar
  • 1 tsp. salt
  • 1 cup butter
  • 1/2 cup heavy cream
  • 2 eggs
  • 1/2 cup dried currants
  • 1/2 cup butter, softened
  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/2 cup butter
  • 3 cups powdered sugar
  • 1 tsp. vanilla
  • 4-6 Tbsp. heavy cream

Preparation:

Dissolve yeast in warm milk and let sit for 5 minutes until bubbly. Meanwhile, put flour, 1/4 cup sugar and salt into a large mixing bowl and cut in 1 cup butter until particles are fine. Add 1/2 cup cream, eggs, softened yeast and currants and mix well. Cover and chill at least 2 hours.

For filling, cream 1/2 cup butter and brown sugar until smooth. Stir in pecans and set aside.

Divide dough into 6 parts. Roll out each part on floured surface to a 12x6" rectangle and spread each with 1/6 of the pecan filling. Roll up, starting with 12" side, pinching dough to seal. Place in a crescent shape on foil-lined or parchment-lined cookie sheets, seam side down. Make cuts along outside edge of crescent, 1" apart, to within 1/2" of other side. Turn cut pieces on their sides, twisting the dough slightly. Repeat with remaining dough to make six coffee cakes. I put three coffee cakes on 1 cookie sheet.

Let rise in warm place until light, about 45 minutes. You can also, at this point, refrigerate the coffee cakes, covered, overnight. Then bake as directed in the morning, adding 5-10 minutes to baking time. Bake at 350 degrees for 20-25 minutes until golden brown. Carefully remove from cookie sheets to wire racks using 2 spatulas and frost while warm.

For frosting, heat 1/2 cup butter in heavy saucepan. Watching carefully, cook butter until it just begins to turn light brown. It burns very easily, so don't leave the stove during this step! Beat in powdered sugar, vanilla, and enough cream for desired spreading consistency. Frost coffeecakes.

Makes 6 coffeecakes, technically serving 36, but actually serving 4 if you let people eat all they want to!

User Reviews

Reviews for this section have been closed.

 5 out of 5
Best Ever, Guest Linda

I don't cook. Or bake. Period. But, I made this for our visiting daughter last Christmas. And I've made it 5 times since then. It's awesome! I substitute a little wheat flour which really gives it a lift - but not too much! Everyone loves it. I still don't cook or bake. Except for this recipe!!!

5 out of 5 people found this helpful.

See all 4 reviews

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