How to Make Emerald Drop Ring

Cranberry-Orange Tea Ring

Handmade turkish roundband drop emerald ring 24k gold over sterling silver.

Recipe Summary Cranberry-Orange Tea Ring

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

Ingredients | Emerald Drop Ring

¼ cup warm water (110 degrees F (43 degrees C))

1 (.25 ounce) package rapid-rise yeast

¾ cup warm milk (115 degrees F (46 degrees C))

1 egg

¼ cup orange marmalade

2 tablespoons butter, melted

3 cups bread flour

½ cup old-fashioned oats

1 teaspoon salt

1 ½ cups chopped fresh cranberries

6 tablespoons brown sugar

6 tablespoons water

6 tablespoons chopped walnuts

1 ½ tablespoons butter

1 ½ tablespoons lemon juice

1 egg white

1 teaspoon water

½ cup powdered sugar

1 teaspoon frozen orange juice concentrate

1 teaspoon water, or as needed

Directions

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

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.

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.

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

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.

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.

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

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.

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.

Frozen cranberries can also be used.

Info | Emerald Drop Ring

prep: 30 mins cook: 35 mins additional: 1 hr 10 mins total: 2 hrs 15 mins Servings: 10 Yield: 1 tea ring

TAG : Cranberry-Orange Tea Ring

Bread, Yeast Bread Recipes,