Cranberry-Orange Tea Ring

This yeast-based cranberry-orange tea ring recipe combines the classic flavors of cranberry and orange to create a tender, delicious, and beautiful loaf.

• 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

Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.

Step 3

Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.

Step 4

Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.

Step 5

Punch down dough and turn onto a lightly floured surface; roll into a 10x20-inch rectangle.

Step 6

Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.

Step 7

Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 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 transferring to a wire rack to cool completely.

Step 9

Stir confectioners' sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.