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Posts Tagged ‘cardamom’

Vetekrans – Swedish Tea Ring

Vetekrans aka Swedish Tea Ring is a very delicious coffee cake. The cake is called a coffee cake but there is no coffee in it, it just means it’s served with coffee or tea. The dough is surprisingly light in texture and the cake is simply just amazing when served right out of the oven, which I would recommend.

This recipe uses the cold rise method. It tells you to let your dough rest in the refrigerator for 2 to 24 hours. I was pressed for time when I made this wonderful Tea Ring because my husband Joe was taking it with him to his Blacksmith meeting, so I could only let it rest in the fridge for 1 hour but it still turned out beautifully. The recipe makes a huge amount of dough which I thought was a bit much, so I cut off four 1 inch pieces of the rolled up dough and baked them separately as cinnamon rolls, yum! And as you can see there was still plenty for the Tea Ring to go around.

Word of advise: Just to simplify rolling out the dough, I marked off my work surface for how big the dough was supposed to be. I used four pieces of white sticker labels (you could also use small pieces of post-it-notes). Also, make sure the dough is rolled out as even as you can get it on your work surface. This will ensure your finished roll/ring will be the same thickness throughout. If you have a thicker area in your ring, baking can be a little uneven. 😉

This post will be submitted to YeastSpotting.

Ingredients:

For the dough:

4 1/2 teaspoons active dry yeast (or 50 grams cake/fresh yeast)

1 cup warm water (100-110 degrees F)

1/2 cup butter, melted

1/2 cup sugar

3 eggs, lightly beaten

1 teaspoon salt

1 teaspoon ground cardamom

4 to 4 1/2 cups all-purpose flour

vegetable oil, for greasing bowl

For the filling:

1/2 cup butter, softened

1/2 cup sugar

1 tablespoon ground cinnamon

For the glaze:

1 cup confectioners sugar

2 tablespoons milk

1/2 teaspoon almond extract

Directions:

Pour warm water (100-110 degrees F) into a bowl and sprinkle active dry yeast into water, let sit for 10 minutes. In the bowel of a stand mixer fitted with the dough hook, add the 1/2 cup melted butter, sugar, eggs, salt, cardamom and dissolved yeast/water. With the mixer on medium-low speed, add the flour in increments and mix until dough is smooth (you may not need all the flour). Lightly grease a large bowel with vegetable oil. Place dough into oiled bowel, cover with plastic wrap and refrigerate dough for 2-24 hours.

Fit a large baking sheet with parchment paper and set aside. Place dough onto a floured work surface and roll out to a 20 x 24 inch  diameter. Make sure dough is rolled out evenly without any high spots. Gently spread a thin layer of the softened butter all the way out to the edge of the dough. Mix sugar and cinnamon together and sprinkle over the butter. Starting from the long edge, roll dough tightly as a jelly roll. Move roll from work surface to baking sheet and shape into a ring. Gently press edges together to seal. With scissors, cut 2/3 way through the ring at 3/4 inch intervals. Twist each cut piece so the inside is visible. Cover ring with a dry, clean tea towel and let rise for 1 hour. Preheat oven to 375 degrees F. Bake for 15-20 minutes or until golden brown. Allow Tea ring to cool on baking sheet for 10 minutes. Mix glaze ingredients together and sprinkle on top of ring. Enjoy!

Source: The Great Scandinavian Baking Book

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Butter Chicken

Butter Chicken

This is an absolutely delicious chicken dish; I just can’t stress that enough. Truly, this is one of my favorites. You can make it with or without the whipping cream or you can use half and half instead, I have made it either ways and it’s equally delicious. This dish is also great to make ahead of time, as a matter of fact, the flavors are more intense the following day. Try serving this with Jasmine Rice if you can find it at your local grocery store.  Also, I cut back on the amount of butter. Come to think of it, should we still call this Butter Chicken then?

Ingredients:

4 pieces Boneless, Skinless Chicken Breasts

5 Garlic cloves, minced

1 teaspoon Salt

1/2 teaspoon Pepper

1/4 teaspoon ground Coriander

1/4 teaspoon Cumin

1/4 teaspoon Cardamom

1 whole Lime, juiced

1 whole Onion, diced

2 tablespoon Butter

2 tablespoon Olive Oil

1 can (14.5 oz) Tomato Sauce

1 can (14.5 oz) Diced Tomatoes

a pinch of Crushed Red Pepper

1/2 cup Whipping Cream

1 bunch chopped Cilantro, to taste

Serve with Jasmine Rice

Directions:

Cut chicken breasts into bite size pieces and place in a large zip lock bag or bowl. Add first 8 ingredients to the chicken and mix it up well. Marinate 12-24 hours in refrigerator.

Saute onion in butter and olive oil until soft. Add marinated chicken and cook 8-10 minutes over medium heat. Add tomato sauce, diced tomatoes and crushed red pepper. Simmer for 30 minutes over medium-low heat with the lid on. Add whipping cream and cilantro just before serving over Jasmine Rice.

Source: The Pioneer Woman, originally posted on Tasty Kitchen by lillieknits

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