SWEDISH TEA RING (VETEKRANS)

Today's guest of honor is the Swedish Tea Ring, a lovely yeastbread usually baked for the holidays. Vetekrans has much in common with the German, Swiss & Austrian (braided) wreath but its history is relatively unknown. Perhaps it's no more than 200 years old because rich cakes, with or without yeast, came into fashion at the beginning of the nineteenth century. But even if the Swedish Tea Ring is often compared to Viennese bread (which is a Danish pastry from the 1850s), its shape reminds of older days.

Naturally, a Tea Ring made for Christmas would be a symbol of peace, hope and faith. Its shape would allude to eternal life, or life that goes in circles -which is a theme we find in most religions. In ancient or early medieval societies (in which the old was mingled with the new), a wreath has symbolized joy. The bride and bridegroom were crowned with flowers, leaves, or stems of evergreen plants fastened on rings. Circular-shaped jewels were also meant to demonstrate power. We all know stories about magic rings, like the Ring of the Nibelungs or the One Ring from J.R.R. Tolkien's fantasy novels but the significance of rings has also dominated the customs, habits and beliefs of real people in history. So maybe the idea of an edible wreath (or ring) like Vetekrans originates from pre-Christian times. In Scandinavia, a medieval king or chieftain always wore a finger-ring that indicated his power; similarly, all of his Viking warriors bore arm-rings on which they swore their oath of allegiance. But circular patterns had also other uses.

 

Thor and Hymir baiting the Midgard Serpent (18th c. Icelandic manuscript)

 

Noone would probably think about the Midgard Serpent while baking a Swedish Tea Ring but here is a case. According to Old Norse myths and sagas, Jörmungandr -the Huge Monster- encircled the visible world biting its own tail. This notion was not particular to Vikings (who initially believed in the flat earth theory); it rather originated from ancient Egypt, where it symbolized fertility. But the stories preserved in the Eddas are delightful as usual: The Midgard Serpent was born of Loki and the giantess Angrboða, like the Wolf Fenrir and Hel. All three siblings had a part in Ragnarök, the great battle that would destroy Midgard. While Jörmungandr slept, everyone was content but the impending doom worried the gods. Thor confronted the Midgard Serpernt twice before Ragnarök. Prompted by king Útgarða-Loki, he once lifted a cat that was actually Jörmungandr in disguise; another time, he baited the monster with the head of a dead ox while he was fishing on a boat with the giant Hymir. Each of these attempts made Jörmungandr shake the earth while changing position, which frightened men beyond telling. In the last battle, Thor killed the Midgard Serpent and was killed in his turn by Jörmungandr's poison. (I've always been disappointed at this end, which proves that Old Norse gods were mortal.) Scenes from Thor's encounters with Jörmungandr are carved on runestones from the Viking era; they have also been depicted in manuscripts, illustrations and paintings of the 18th, 19th and 20th centuries.

 


 
 
SWEDISH TEA RING (VETEKRANS)
This version was inspired by Cakes, Cookies & Breads from Sweden by Kristina Görel Näslund, in which there are several bread recipes -including Vetebröd (Wheat bread) and Klipptngd (Scissored loaf). The glaze is normally made with confectioner's sugar.

I n g r e d i e n t s
for the dough:
750g strong wheat flour
3tsp dried yeast
1 1/2tsp cardamom, ground
a pinch of salt
200ml milk
250ml cream
100g butter
100g caster sugar
2 eggs, lightly beaten
50g almonds, ground
for the filling:
75g butter
100g caster sugar
1 1/2tsp cinnamon
100g raisins
for the glaze:
120g sugar
1tsp cornflour
1/4tsp vanilla extract
water

M e t h o d
1. Sift the flour, yeast, cardamom and salt in a bowl. Heat the milk, cream, butter, and sugar until lukewarm. Whisk in the eggs, saving 1-2 tablespoonfuls for brushing the dough later. Combine the mixtures and let stand in the bowl for 15-30 minutes. 2. Knead the dough on the table for 10-15 minutes, shape into a ball, cover with a towel and leave to rise until it's doubled in bulk. 3. Punch down, knead for 1-2 minutes, and leave to rise again until nearly doubled in bulk. In the mean time, prepare the filling: Melt the butter, add the sugar, cinnamon and raisins and set aside while you preheat the oven to 200C. 4. Roll out the dough into a 20x35 rectangle. Spread the filling all over, roll into a cylinder, and join the ends. Using a knife or scissors, cut through 2/3 of the dough at 5cm intervals and open each of the cuts. 5. Let stand for 10 minutes, then whisk the remaining egg with a little milk and brush the dough. Sprinkle with ground almonds. 6. Bake for about 30 minutes or until golden. In the mean time, prepare the glaze: Powder the sugar and cornflour, mix with the flavoring, and stir in as much water as needed to make a paste. 7. Glaze the surface of the bread immediately and leave to cool on a wire rack.

N o t e
Swedish Tea Ring is usually made with Vienna bread, which is a kind of laminated dough so if you like, consult this post about Seven Sisters cake. (For a Tea Ring as big as the one above, you should increase the dose of Vienna Bread by 75%.) This pastry dough is quicker to make than for ordinary yeastbread but the result is much more calorific.

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