Eggless Swedish Tea Rings/Eggless Vetekrans

Baking became one of the most favourite passion sincever the yeast god behaved so friendly with me, its been a routine now am making breads at home. One cant describe the happiness when you bake your bread at home and the aroma of the freshly baked bread just with a word, you should bake to know this. Bread baking is an art am still a crawling baby when its comes to bread baking, actually am yet to experiment with the famous 'Sourdough starter' finally am planning to make them soon at home. Since sourdough need loads of patience now am ready to give a try at home. Trust me am so excited to start making my sourdough starter at home. Looking for an auspicious day to kick start the sourdough starter,lol.. Coming to today's post, this tea rings is called Vetekrans aka Swedish tea rings, this bread rings goes almost for the ingredients we goes for cinnamon rolls, but the filling goes for black raisins. One of the easiest bread rings even a novice baker can give a try to this incredibly flavored tea rings.

These rings can be shaped as many different shapes but i sticked with the routine one, blame my laziness. Since kids are in summer vacation, i dont have that much enthu to cook or write post in my blogs. Yes i must say am lagging very much even in bloghopping. If you havent seen me recently visiting your spaces, this is the reason behind my silence.Let me stop blabbering, ok this post is this month's for Baking Eggless,a monthly event owned by Gayathri.The original recipe goes for an egg, which wasnt that much hard to replace. Just skip the egg part and add any egg subsitute of your wish, i prepared mine with hung curd instead of eggs. Also i went for small quantity of raisins as my kids arent big fans of this dry fruits,however this tea rings makes an excellent,filling evening snacks with your favourite drink.

Recipe Source: All Recipes
For the Dough:
 1cup Luke warm milk
 1/8cup Hung curd
 1tbsp Butter ( room temperature)
 3tbsps White sugar
 1/2tsp Salt
 3 1/4cups Bread flour/All purpose flour
 3/4tsp Active dry yeast

For the Filling:
 2tbsp Butter(softened)
 2tsp Cinnamon powder
 3/4cup Brown sugar
 2tbsp Raisins

For the Icing:
 1cup Icing sugar (i used less and sprinkled the sugar)
 1/2 tsp Almond extract
 1tbso Milk, or as needed

Take the milk,hung curd, butter, sugar, salt, bread flour, and yeast in a large bowl, knead everything as a smooth dough.

Transfer to a greased bowl.cover with plastic wrap and let rise until doubled, about 1 to 1 1/2 hours.

Grease 2 baking sheets or line them with baking paper, keep set aside.

Divide dough in half. Roll each piece out into rectangles.

Spread each dough rectangle with the softened butter, meanwhile in a small bowl,mix the cinnamon powder, light brown sugar, and raisins.

Sprinkle cinnamon mixture to the buttered dough. Roll them up tightly as a log, on long side.

Pinch edges to seal. Stretch and twist into rings, pinching ends to seal. Place them seam-side down onto prepared baking sheets.

Using clean scissors, cut 2/3 way of the way through the loaf at about 1-inch intervals. Spread each cut slightly.

Cover each ring with a clean towel or greased plastic wrap and let loaves rise until double, about 40 minutes.

 Preheat oven to 350 F
.
Bake for 10 minutes in preheated, rotate baking sheets. Bake until rings are light brown and the filling starts oozing and bubbling, about 10 minutes.

In a small mixing bowl, combine confectioners sugar, almond extract, and milk until icing is desired consistency.

Drizzle icing over warm tea rings.