Cranberry-Orange Tea Ring

This tea ring combines the classic flavors of cranberry and orange to create a tender, delicious, and beautiful loaf that everyone will love!

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 313 Calories

Ingredients

• 1 egg
• 1 teaspoon salt
• 1 teaspoon water
• 1 egg white
• 6 tablespoons water
• 2 tablespoons butter, melted
• 6 tablespoons brown sugar
• 3 cups bread flour
• 1 (.25 ounce) package rapid-rise yeast
• 1 teaspoon water, or as needed
• 1 teaspoon frozen orange juice concentrate
• 6 tablespoons chopped walnuts
• 0.5 cup powdered sugar
• 1.5 tablespoons butter
• 1.5 tablespoons lemon juice
• 0.25 cup warm water (110 degrees F (43 degrees C))
• 0.5 cup old-fashioned oats
• 0.25 cup orange marmalade
• 0.75 cup warm milk (115 degrees F (46 degrees C))
• 1.5 cups chopped fresh cranberries

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.

Step 3

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.

Step 4

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.

Step 5

Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

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.