“Sweetish” Tea Ring

As a baker and sweets enthusiast, 5-pound sacs of sugar are a common purchase at the grocery store. Looking to make some of my creations a bit healthier, I recently discovered Sukrin, an all-natural, low-carb sugar swap-out produced in Denmark. A few times experimenting in the kitchen with this unique ingredient and I was hooked! When looking into ways I could use Sukrin (a.k.a. erythritol), I came across The Sugar Free Baker, a blog based out of Europe dedicated to sugar-free baking. The inspiring author, Synne, takes the extra effort to create all her recipes sans sugar–honey, Sukrin and tagatose are all in her arsenal of baking staples, but absolutely no regular sugars. I was intrigued!A classic Swedish Tea Ring is one of my favorite tea foods of all time. I mean, really–a festive, plentiful wreath of spicy cinnamon rolls–what’s not to like!?

I would have never thought of it before, but through Synne’s blog I realized that this classic Christmas favorite could be made entirely without sugar. From the dough itself to the filling and even the glaze, not a speck of regular sugar in sight!While the dough uses honey as a way to kick-start yeast activity, the filling uses Tagatesse (a.k.a tagatose) to achieve a caramelized look and flavor. Caramelization isn’t the easiest to achieve with alternative sweeteners, so I was really impressed with the results.A tea ring doesn’t seem complete without a generous scribble of glaze, and that’s where Sukrin Melis (a.k.a. powdered Sukrin) comes into the picture. A few drops of almond and vanilla extract and the finishing drizzle is just perfect. An amazingly delicious, sugar-free Swedish Tea Ring!? As you can see–yes, it can be done! Please check out Synne’s awesome blog, The Sugar Free Baker for more tips and ideas on how to use all-natural, low-carb sweeteners like Sukrin & Tagatesse. This week, she came up with a super scrumptious recipe for Sugar-Free Spice Cake–a true taste of the holidays!“Sweetish” Tea Ring (a Swedish Tea Ring, without sugar!)

Makes 1 large ring. 


{Bread Dough}

1/2 cup milk

1 Tbsp honey

2 tsp active dry yeast

2 1/2 cups bread flour

1/2 cup potato flakes

1 tsp cardamom

3/4 tsp salt

1/2 cup water

1 egg, beaten

1 tsp vanilla

1/4 cup unsalted butter, softened


1/4 cup unsalted butter, melted

1/3 cup Tagatesse (a low-carb sugar)

1/2 cup ground almonds

2 Tbsp cinnamon

1/2 tsp cardamom (optional)

{Egg Wash}

1 egg, beaten

1 Tbsp heavy cream


1 cup Sukrin Melis (a low-carb powdered sugar)

3 Tbsp water

1/2 tsp almond extract

1/2 tsp vanilla extract


mixer, with dough hook

large bowl, greased

plastic wrap

work surface

rolling pin

pastry brush

baking sheet fitted with parchment

kitchen scissors


1. Make the Dough. Bloom the yeast in 1/2 cup warm milk mixed together with 1 Tbsp of honey. Set aside for 10 minutes to activate the yeast. Place the dry ingredients for the dough in the mixer and set on low. Add the bloomed yeast mixture, water, egg and vanilla extract. When everything starts to come into a mass, add the butter 1 Tbsp at a time. Let the dough knead for 10 minutes until smooth. Transfer the dough ball to a lightly greased bowl and cover with plastic wrap. Place in a draft-free, warm area and allow to double in size.

2. Roll Out the Dough. On a work surface, roll the dough out to a 18″ x 9″ rectangle.

3. Fill the Dough. With a pastry brush, coat the dough with the melted butter. Mix the Tagatesse, almond meal, cinnamon and cardamom (if using) together, then sprinkle evenly atop the dough.

4. Shape the Dough. Lengthwise, roll the dough to create an 18″ snake with the seam side down. Carefully transfer this to a baking sheet fitted with parchment and shape into a circle. Use kitchen scissors to cut the dough, about every 1 or 2 inches (the more cuts, the more rolls, so it’s up to you!), almost but not all the way through. Alternating, fan each piece out. Preheat the oven to 350 degrees F.  Allow to rise again for 20-30 minutes until slightly puffed.

5. Bake the Ring. Beat the egg with the cream to make an egg wash. Paint the egg wash over the dough. Bake the ring for about 25 minutes, until puffed and golden brown.

6. Cool, Decorate & Enjoy! Mix the glaze ingredients together. Allow the ring to cool before drizzling generously with the glaze. To serve, try pairing this with Söderblandning Tea, a popular black tea blend produced by The Tea Centre of Stockholm. The tea tastes of tropical fruits and flowers!

Leave a Reply

Your email address will not be published. Required fields are marked *

Tea Vibes

OMG! we are dying over here… we recently came across your tea blog – one of our regulars recommended it. and we are so impressed. one day we are gonna put on an afternoon tea party with pastries and sandwiches and of course tea and we are gonna feature your recipes! or maybe if you’re in LA you can help! xoxo