Cranberry-Orange Tea Ring Recipe

Ingredients

• 1 (.25 ounce) package rapid-rise yeast
• 0.25 cup warm water (110 degrees F (43 degrees C))
• 0.75 cup warm milk (115 degrees F (46 degrees C))
• 0.25 cup orange marmalade
• 1 egg egg
• 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

1. In a large bowl, dissolve yeast in 1/4 cup of warm water and stir. Incorporate warm milk, marmalade, 1 whole egg, and 2 tablespoons of melted butter until well combined. In a separate bowl, whisk together flour, oats, and salt. Gradually add this mixture to the yeast mixture until just moistened.
2. Transfer the dough to a lightly floured surface and knead until smooth and elastic, approximately 6 to 8 minutes. Place the dough in a greased bowl, ensuring both sides are coated. Cover the bowl and allow it to rise until it doubles in size, about 30 minutes.
3. While the dough rises, combine cranberries, brown sugar, and 6 tablespoons of water in a small saucepan over medium heat. Cook until the cranberries start to soften, around 10 to 15 minutes. Remove from heat and stir in walnuts, 1 1/2 tablespoons of butter, and lemon juice. Allow the mixture to cool.
4. Punch down the dough and place it on a lightly floured surface. Roll it out into a 10x20-inch rectangle.
5. Whisk together 1 egg white and 1 teaspoon of water, then lightly brush the mixture over the dough. Spread the cranberry filling evenly over the dough, leaving a 1-inch border on all sides. Starting from one long edge, tightly roll up the dough, sealing the edges. Trim any tapered sides that lack filling.
6. Carefully transfer the roll to a large baking sheet and join the ends to form a ring. Using sharp kitchen shears, make cuts 2/3 of the way through the dough at 1-inch intervals. Gently twist each slice to reveal the swirled filling. Reshape the dough into a perfect ring. Cover the ring and let it rise until it doubles in volume, approximately 20 to 25 minutes.
7. Preheat your oven to 350 degrees F (175 degrees C).
8. Bake the tea ring in the preheated oven until it reaches a golden brown color, about 25 minutes. Let it cool on the baking sheet for 20 minutes before transferring it to a wire rack to cool completely.
9. In a small bowl, combine confectioners' sugar and orange juice concentrate. Gradually whisk in water until you achieve a glaze-like consistency. Drizzle the glaze over the tea ring and allow it to set before slicing.

Nutrition

• Calories: 313 kcal
• Fat Content: 9 g
• Fiber Content: 3 g
• Sugar Content: 21 g
• Sodium Content: 289 mg
• Protein Content: 8 g
• Cholesterol Content: 29 mg
• Carbohydrate Content: 52 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g