Cranberry-Orange Tea Ring recipe
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Ingredients
- ¼ cup warm water (110 degrees F (43 degrees C)) 1 (.25 ounce) package rapid-rise yeast ¾ cup warm milk (115 degrees F (46 degrees C)) 1 egg ¼ cup orange marmalade 2 tablespoons butter, melted 3 cups bread flour ½ cup old-fashioned oats 1 teaspoon salt 1 ½ cups chopped fresh cranberries 6 tablespoons brown sugar 6 tablespoons water 6 tablespoons chopped walnuts 1 ½ tablespoons butter 1 ½ tablespoons lemon juice 1 egg white 1 teaspoon water ½ cup powdered sugar 1 teaspoon frozen orange juice concentrate 1 teaspoon water, or as needed
Nutrition Info
- 312.6 caloriescarbohydrate: 52.4 gcholesterol: 28.5 mgfat: 8.6 gfiber: 2.5 gprotein: 7.5 gsaturatedFat: 3.3 gservingSize: -sodium: 289.4 mgsugar: 20.9 gtransFat: : -unsaturatedFat: : -
Directions Cranberry-Orange Tea Ring
Directions
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Combine warm water and yeast in a large bowl, stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat, stir in walnuts, butter, and lemon juice. Let cool.
Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.