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Festive Cranberry Apple Tea Ring

Festive Cranberry Apple Tea Ring
Brighten your holidays with this attractive Tea Ring. The delicately flavored orange bread overflows with a delicious filling of cranberries and apples. Drizzled with an orange glaze, this decorative ring makes a mouthwatering centerpiece for your holiday table.
Yield 12 servings
0

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Ingredients

Dough

  • 3 cups bread flour
  • 1 teaspoon table salt
  • 3 tablespoons granulated sugar
  • 1 tablespoon orange peel (grated)
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 1/4 cup water
  • 1/2 cup milk
  • 2 tablespoon butter
  • 1 large egg

Egg wash

  • 1 tablespoon water
  • 1 large egg white

Filling

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 1 cup apples peeled (cored, sliced thin)
  • 1 cup cranberries (dried)
  • 3/4 cup nuts (toasted, chopped)

Icing

  • 1/2 cup powdered sugar
  • 1 to 2 tablespoons orange juice
  • 1 teaspoon orange peels (grated)

Instructions

  • In a stand mixer bowl, add 1 cup flour, salt, sugar, grated orange peel and yeast; whisk together and set aside.
  • Heat milk, water, and butter until warm (120-130°F, butter does not need to melt). Add to flour mixture.
  • Using a paddle attachment, blend on low speed for 30 seconds; add egg. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. With mixer on low speed, gradually add enough of the remaining flour to make a soft dough. Knead on medium speed until smooth and elastic, about 5 to 8 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 to 1 1/2 hours.
  • Punch down dough on lightly floured surface. Roll into 15-x12-inch rectangle. Make egg wash: blend egg white and water; brush over dough. Refrigerate remaining egg white.
  • Make filling: Combine sugar and cinnamon; sprinkle evenly over dough. Top with apples, cranberries and nuts. Starting with long side of dough, roll into log; pinch seam to seal. Form into ring; overlap and seal ends. Place seam-side down on greased baking sheet.
  • Using scissors, cut ring from outside through all dough layers to within 1-inch of center. Make 12 cuts, about 1-inch apart. Twist each cut section 3/4-turn so cut side faces downward forming pinwheel. Cover with damp cloth and let rise in warm place until indentation remains after touching side, 30 minutes. Brush with remaining egg white.
  • Bake in preheated 375°F oven 30 to 40 minutes until golden brown; cool.
  • Make icing: blend powdered sugar, orange juice and peel. Drizzle over cooled tea ring.

Notes

Photo by Matt Weber.

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