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Cranberry-Orange Tea Ring
Cranberry-Orange Tea Ring
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
135 minutes
"Cranberry and orange tea ring: a tender, delicious, and beautiful treat for all to enjoy!"
Ingredients:
  • 0.25 cup warm water (110 degrees F (43 degrees C))
  • 1 (.25 ounce) package rapid-rise yeast
  • 0.75 cup warm milk (115 degrees F (46 degrees C))
  • 1 egg
  • 0.25 cup orange marmalade
  • 2 tablespoons butter, melted
  • 3 cups bread flour
  • 0.5 cup old-fashioned oats
  • 1 teaspoon salt
  • 1.5 cups chopped fresh cranberries
  • 6 tablespoons brown sugar
  • 6 tablespoons water
  • 6 tablespoons chopped walnuts
  • 1.5 tablespoons butter
  • 1.5 tablespoons lemon juice
  • 1 egg white
  • 1 teaspoon water
  • 0.5 cup powdered sugar
  • 1 teaspoon frozen orange juice concentrate
  • 1 teaspoon water, or as needed
Instructions:
  • In a large bowl, mix together the yeast and warm water until dissolved. Then, add in the warm milk, egg, marmalade, and butter. Stir until well combined.
  • Combine flour, oats, and salt in a separate bowl. Mix into the yeast mixture until moistened. Knead the dough for 6 to 8 minutes until smooth and elastic. Place the dough in a greased bowl, coat both sides, cover, and let rise until doubled, around 30 minutes.
  • In a small saucepan, simmer cranberries, brown sugar, and water until the cranberries soften, about 10 to 15 minutes on medium heat. Take it off the stove, then mix in walnuts, butter, and lemon juice. Allow it to cool down.
  • Flatten the dough with a gentle punch. Roll it out into a 10x20-inch rectangle on a floured surface.
  • Beat egg white and water until frothy. Gently brush over the dough. Spread cranberry filling evenly, leaving a 1-inch border. Roll the dough tightly, beginning from a long side. Seal the edges and trim off any excess dough without filling.
  • Place the roll on a large square baking sheet and shape it into a ring by joining the ends together. Use sharp kitchen shears to make 1-inch cuts 2/3 of the way through the dough, then gently twist each slice to reveal the filling swirls. Shape the dough into a perfect ring and let it rise until doubled in size, about 20 to 25 minutes, before baking.
  • Preheat the oven to 350°F (175°C).
  • Simply bake until golden brown in the preheated oven for 25 minutes. Allow to cool on the baking sheet for 20 minutes, then transfer to a wire rack to cool completely.
  • Combine powdered sugar and orange juice concentrate in a small bowl, then mix in water until you reach a glaze-like consistency. Drizzle the glaze over the tea ring and let it set before slicing.

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