This post is sponsored by Wholesome! In this recipe, their organic brown sugar and their organic powdered sugar totally shine. š
The Christmas tea ring returns!
And oh my gosh, is she a beautiful lady or what?! I can’t even, you guys. I MADE THAT. š I baked that Christmas tea ring right in my very own kitchen. We are talking about a homemade brioche stuffed it with a cream cheese raspberry filling and drizzled with the simplest of powdered sugar glaze type of situation. HELLO.
Those of you who have been around this blog since Christmas of 2013 might remember the beloved, disastrous, embarrassing daughter-in-law moments of years gone by. Exhibit A in case you need a refresher.
So maybe I am not one for crafty recipes? I dunno, maybe.
But this? This Christmas tea ring with raspberry cream cheese filling is straight up TRADITION for us, and so it is the one crafty food thing I make an exception for.
I mean, it’s almost like I wouldn’t be a true Ostrom if I didn’t learn how to make this. Bjork and I grew up in a small town in Minnesota, and with our good ol’ Scandinavian roots, Bjork’s mom would make this tea ring for his family AND MY FAMILY every year. I literally mean that. Our families lived (still live) less than a mile from each other, and Bjork’s mom would deliver tea rings to my family for Christmas morning before we were ever even dating. So naturally I fell in love with him so I could marry into the tea ring family. Or something?
No, but seriously – in a weird twist of fate, we both grew up eating these beauties. It just isn’t true Christmas for us without a tea ring.
So THIS IS THE YEAR!
I’m so excited to present to you the Christmas Tea Ring of 2015. I think I’ve finally mastered it.
How To Make Our Christmas Tea Ring:
Hold up. I see you there, little one. You’re saying, NO NO NO. I can’t make a tea ring. It’s too complicated.
But I know how you think because you and I are one in the same, and we can do this. We can achieve our Tea Ring Goals together.
I mean, I’m not going to tell you this is an easy recipe. Or quick. It’s not easy and it’s not quick. But it’s a lot simpler than it seems. And if you need to start with pre-madeĀ crescent sheets before launching into the world of homemade brioche, no issues with that whatsoever. I salute youĀ no matter how you make this happen. And if you’re still feeling intimidated, might I suggest trying these Cream Cheese Danishes instead?
Essentially what is happening here is three things:
- ROLLING – roll up the dough with the filling, form into a circle
- CUTTING – cut one-inch sections around the circle
- FANNING – spread each section out so it looks pretty when baked
It reminds me a lot of this cinnamon pull apart bread but in circular form.
You can most definitely change up the filling – maybe even go super minimal with a cinnamon sugar situation. I did that for a test run and I did not regret it.
Friends, we are using Wholesome! sugars in this recipe as we do in many of our dessert recipes (like so and like so). One of my favorite things about Wholesome! is that they pay attention to quality, obviously, but just as important is the fact that they also care about things like sustainability and Fair Trade prices for farmers. THIS IS SO GOOD on so many levels. Taste being one of them. š
Also a favorite thing -> you can buy Wholesome! at Target. I get weirdly happy walking through the baking aisle and seeing all the organic Wholesome! products lined up in a neat little row. Well done, Super T. Well done.
Friends, your neighbors and family and self need to be loved by this tea ring. I know you can do it. I know you can.
You are going to be so proud when it’s done and you’re going to send me emails and Instagrams and snaps showing the beautiful finished product that brought your Christmas morning brunch status to BAKING ROCKSTAR. I cannot wait.
Merry baking!
Christmas Tea Ring with Raspberry Cream Cheese Filling
- Total Time: 50 minutes
- Yield: 2 tea rings – each serves about 8 1x
Description
Christmas Tea Ring filled with Raspberry Cream Cheese Filling – the most beautiful Scandinavian-inspired recipe for holiday brunch!
Ingredients
5 Minute Brioche Dough: (for a quicker and easier version, 2 cans of crescent roll sheets pressed together will give you enough for one tea ring)
- 1 cup lukewarm water
- 1 packet dry active yeast (about 1 3/4 teaspoons)
- 1 1/2 teaspoon salt
- 4 large eggs, room temperature
- 1/4 cup honey
- 3/4 cup melted butter
- 4 1/2 cups flour (more for dusting)
Raspberry Cream Cheese Filling:
- 8 ounces cream cheese (regular or light)
- 1 cup fresh raspberries
- 1/3 cup Wholesome! organic light brown sugar
- 1/4 cup chopped pecans (optional)
Glaze and Toppings
- 1 cup Wholesome! organic powdered sugar
- 4 teaspoons milk
- additional raspberries, sliced almonds, pecans, or turbinado sugar for topping
Instructions
- For the dough: Mix the water, yeast, salt, eggs, honey, and butter together in a large bowl by hand. Stir in the flour by hand just until incorporated. It will be sticky but should come together in a very soft dough. Set aside in a warm place (I cover mine with a clean, warm, barely-wet kitchen towel) and let rise for about 2 hours. At this point it’s going to be too sticky to handle, so it needs to chill in the fridge for a while – I usually leave mine overnight.
- For the filling: Mix filling ingredients together until incorporated. The raspberries will break down and that’s perfect.
- Assembly Step 1: Split the dough in half and generously flour the outside of each half so you can handle it without it sticking. Gently roll or press on a well-floured surface to form a big rectangle about 1/4 inch thick. I usually let the natural shape of the dough dictate the exact dimensions rather than try to press it and stretch it into something that it doesn’t want to do. If it starts fighting you and pulling back at the edges, it’s probably overworked – just let it sit and relax again for 30 minutes or so. Once you have a rectangle that feels about right in terms of thickness, cut the dough from the edges to create straight edges.
- Assembly Step 2: For each tea ring, spread a thin layer of the cream cheese mixture (about half of the cream cheese mixture per half of the dough) onto the dough, going almost to the edges. Starting at the longer side, roll the dough up very gently to form a long log-shaped roll.
- Assembly Step 2: Pull the log gently to make it a little longer and thinner – this makes it easier to assemble in a circle. Cut the uneven ends off with a wet knife so you have two clean ends that will stick together when formed into a circle. Transfer to a baking sheet and form into a circle, seam side down, gently pinching the cut ends together to secure the circle. Chill in the freezer for 30 minutes or so (this just helps it stay together and makes it easier to cut without losing its shape).
- Assembly Step 4: Preheat the oven to 375 degrees. Remove the chilled dough and cut 1-inch sections around the circle, going almost all the way through but not quite. Fan out each of the sections and push it flat. <– At this point you might feel like it looks terrible and you’ve failed miserably. Hang with it. Keep pressing it, adjusting it, gently arranging it – it will work! So much magic happens once you bake it and top it with the glaze.
- Baking: Brush with one whisked egg yolk + 1 teaspoon milk (optional but pretty). Bake for 20 minutes or longer until the top is golden brown and the inside is just barely cooked through (I prefer underbaking since overbaking will dry it out).
- Topping: Whisk the powdered sugar and the milk together. Drizzle over the still-warm tea ring. Sprinkle with almonds, raspberries, or anything else you like. Serve immediately (SO GOOD while still warm) or store in the fridge!
- Prep Time: 30 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: Scandinavian
Keywords: christmas tea ring, tea ring, raspberry cream cheese
Mwah! XO
This post has been sponsored by Wholesome! ā”
Hello! I am wondering why the brioche dough is not kneaded for this recipe. Thank you so much!
I make this every Christmas now. It’s so delicious!
I wanted to use up some fresh picked raspberries and was so happy to have found this recipe! It is absolutely delicious! The texture and blended flavor throughout each bite is remarkable. So much better than having the filling in just the center of a danish or roll. Having a hard time sharing, but there is plenty to go around! It does freeze well too. Would I be able to use frozen berries if they are well drained? Thank you for a new favorite gift to give loved ones any time of year!
Not really sure what, “cut 1-inch sections around the circle, going almost all the way through but not quite. Fan out each of the sections and push it flat.” means. I can’t visualize it at all. This is where it would really help to have a photo of what needs to be done. Illustrating the steps with photos really helps. Several photos of the finished product, one really should have gone to showing this step.
Hi! Check out the video embedded in the middle of the post if you wanted to see how to make it!
This is a work of edible art. Thank you so much for sharing it. Happy Holidays. I can make this for breakfast. that was an impulsive move that I may live to regret. But I still want to make this. It definitely wins everything in the presentation department when done right.
This was a huge hit this morning at Christmas brunch with my family. The video was really helpful in understanding the cutting and fanning process. And I really needed the encouragement offered in step 6. I wasn’t feeling great about the weird blob of mush I had created at that point but after baking it looked amazing! Using the canned crescent roles made it fairly quick and simple to put together. Thanks for the great recipe!
So happy to hear this was a hit! š
Hi Lindsay,
Iām looking forward to making this on Christmas morning, but my grocery store didnāt have raspberries, what would be the best way to make this with cranberries?
Thanks!
Question: am I correct in assuming that if 2 cans of crescent sheets are enough for one ring, I can then half the cream cheese filling in the recipe to make just one ring? Can’t wait to try this recipe, going to give it a go this weekend!
Looks amazing, can’t wait to make this recipe. Thank you for sharing.
Hope you enjoy it! š
Hi Lindsay! I can’t wait to try this… thanks so much for sharing š
Hi Lindsay,
Just a quick question, if I put the dough in the fridge at 2pm will it still be able to use at 7am the next morning?
I was planning on making it for Christmas morning but won’t have time in the morning and am leaving for work at 2pm this afternoon? Can I prepare it that ahead of time or should I not leave it that long in the fridge?
Please reply as soon as possible.
Thanks! Merry Christmas!
Hi, Payton! It’s hard to say with absolute certainty that this will work, but I think it will be fine. See this link for helpful tips on refrigerating dough: https://redstaryeast.com/yeast-baking-lessons/postpone-baking/. Hope that helps!
This looks beautiful. My grandmother used to always make her tea ring with cherries. So, this would be a nice surprise. I was wondering since this recipe makes two rings, I would like to try one with cinnamon sugar. What amount of sugar and cinnamon would you suggest to use?
Happy Holidays!!
Hi, Kate! My guess is that you’ll use 1/4-1/2 cup sugar and 1-2 tsp cinnamon. I would mix together 1/2 c sugar and 2 tsp cinnamon, and sprinkle it over the dough until you get a nice layer. If you don’t use all of the sugar/cinnamon mixture, just keep it to put on toast. š
Number 1 tip when making bread – make sure your water temperature is right! Your tea ring looks marvelous! I tried a tea ring early in my marriage…total flop. Later I learned my water temp was probably not hot enough. I might give this one a try!
Hope you like it, Kim!
This looks wonderful! Do you think frozen raspberries could be used instead of fresh? I am a little worried about the extra moisture.
Hi, Emily! We haven’t tried this with frozen raspberries, but since they get all smashed up anyways, I think they’d work fine!
Lindsay, I don’t know if I can get fresh raspberries readily right now. What other Cream Cheese add-ins would you recommend? thanks. l. (mom to CSC kid!)
Hi there! I think cherries would be a really yummy substitute for the raspberries. You could also think about using frozen raspberries.
This looks amazing. I might even have to brave pitting some cherries to add with the raspberries as it’s Christmas time.
Just a question though. Assembly step 1 and 4 say to preheat the oven. I just can’t figure out why. Is it if you don’t chill the dough in the freezer you’ll need it preheated and if you have chilled the dough you’ll preheat whilst it’s chilling?
Also another question as this is a smaller gathering this year. Do you think if I wanted to just make one tea ring I could freeze the second half of the batch after the first rise and let it gently come to room temp and bake at a later date?
Seriously can’t wait to make this though!!
Yes – I might have goofed on the timing of the preheating process. š I’ll double check that. Just preheat the oven after it comes out of the fridge, or while it’s in the fridge. And for a smaller group, yes, I think the dough will freeze! But I haven’t done it so check the comments on the post from Artisan Bread in 5 – it’s where the original dough recipe came from and it’s linked in the recipe!
Good questions! I’ll have Lindsay get back to you. š
Hi Lindsay! This is a work of art! I am nervous though to make this dough using my stand mixer….do you think I could use a bread machine On dough setting and then fill and bake it? I’ve done cinnamon rolls that way before and they come out perfectly, but this is a little different type of dough. This truly looks delicious. Let me know what you think if you get a moment. Thanks āŗļø
Hi, Christine! I’ve never tried using a bread machine for making dough, so I’m not an expert here. I would think if it worked well for cinnamon rolls, it would work for this dough as well. š Enjoy!
Hi Lindsay,
You did such an amazing job on that tea ring! I have Scandinavian roots also. A neighbor of mine in the “Norwegian Village” where I grew up in Northern NH used to make tea rings. I don’t remember the raspberry filling though but they were so delicious. I’ve never been brave enough to attempt one, but who knows – maybe I can muster up the courage to give it a try this year with your instructions!
You can do it! š
Wow that looks so good! I’ll definitely be making this on the Holidays.Your instructions are easy to follow and understand. I don’t really care for raspberries as much but you made them look AMAZING. I also love your images it makes this recipe look ten times more beautiful. I also love your story on how you and Bjork share the same tea ring tradition.
That is seriously one of the most gorgeous tea rings I’ve ever seen. I’m gluten free but I’m thinking I could probably modify it using GF flour. Desperate to try this recipe!
We are gluten free too . If you are successful modifying PLEASE share. This looks so, so delicious.
That looks so goooood!!! def making it… Thanks Lindsay! Happy Holidays!
Wow! Absolutely gorgeous Lindsay!! Bet it tasted just as good!
I’m going to make this and make a cup of tea and watch Downton Abbey! Life doesn’t get better than that!
Wow that looks amazing. I don’t bake at all but I may have to try this. Your step by step instructions and photos are perfect.
Thanks Julie! Working on some more step by step instruction through video… hopefully by next week!
Raspberry filling! 100x yummy!
Thanks Medeja!