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| Cranberry-Orange Tea Ring |
"This lovable and scrumptious tea ring combines the classic flavors of cranberry and orange to create a soft and delightful loaf that everyone will love!"
Ingredients :
- 1/four cup heat water (110 degrees F (43 stages C))
- 1 (.25 ounce) package rapid-upward push yeast
- 3/4 cup heat milk (one hundred fifteen stages F (46 degrees C))
- 1 egg
- 1/4 cup orange marmalade
- 2 tablespoons butter, melted
- three cups bread flour
- 1/2 cup old style oats
- 1 teaspoon salt
- Filling:
- 1 half of cups chopped fresh cranberries
- 6 tablespoons brown sugar
- 6 tablespoons water
- 6 tablespoons chopped walnuts
- 1 half tablespoons butter
- 1 half of tablespoons lemon juice
- 1 egg white
- 1 teaspoon water
- Glaze:
- 1/2 cup powdered sugar
- 1 teaspoon frozen orange juice concentrate
- 1 teaspoon water, or as needed
Instructions :
| Prep : 30M | Cook : 10M | Ready in : 2H15M |
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- Combine warm water and yeast in a massive bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to mix.
- Mix flour, oats, and salt collectively in a separate bowl. Add to yeast aggregate and stir till moistened. Knead dough until smooth and elastic, 6 to eight minutes. Place dough in a greased bowl, turning to coat each sides. Cover and let rise until doubled, approximately half-hour.
- Meanwhile, integrate cranberries, brown sugar, and water in a small saucepan. Cook over medium warmness until cranberries begin to soften, 10 to 15 minutes. Remove from warmth; stir in walnuts, butter, and lemon juice. Let cool.
- Punch dough down. Roll dough into a 10x20-inch rectangle on a floured floor.
- Whisk egg white and water together. Brush gently over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from an extended edge. Seal edges and cut off any tapered aspects without a filling.
- Transfer roll to a huge square baking sheet. Join ends together to form a hoop. Use sharp kitchen shears to make cuts at 1-inch durations, cutting 2/3 of the manner through the dough. Twist every slice lightly to reveal the swirled filling. Gently shape dough into a super ring. Cover and let upward push until doubled, 20 to 25 minutes.
- Preheat the oven to 350 stages F (a hundred seventy five ranges C).
- Bake within the preheated oven until golden brown, approximately 25 mins. Cool on the baking sheet for 20 minutes before disposing of to a cord rack. Let cool absolutely.
- Stir powdered sugar and orange juice listen together in a small bowl. Add enough water to attain a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set earlier than slicing.
Notes :
- Frozen cranberries can also be used.
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