Cran-Apple Tea Ring – 45 minutes prep plus 20 minutes bake, serves 16
- 1 package active dry yeast (1/4 ounce)
- 1/4 cup warm water (110 to 115 degrees)
- 1/2 cup warm fat free milk (110 to 115 degrees)
- 1 egg
- 2 Tbsp. butter
- 1 Tbsp. grated orange peel
- 1 tsp. salt
- 3 Tbsp. plus 1/2 cup sugar (divided)
- 2 3/4 to 3 1/4 cups all-purpose flour
- 1 cup thinly sliced peeled apples
- 1 cup dried cranberries
- 1/2 cup chopped walnuts, toasted
- 1 1/2 tsp. ground cinnamon
- 1 egg white
- 1 Tbsp. water
- 1/2 cup confectioners’ sugar
- 1 Tbsp. orange juice
- In a mixing bowl, dissolve yeast in warm water. Add the next five ingredients, 3 Tbsp. sugar, and 1 cup flour. Beat until smooth.
- Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray; turn once to coat. Cover and let rise in a warm place for 1 hour.
- In a bowl, toss the fruit, walnuts, cinnamon, and remaining sugar. Set aside.
- Punch dough down; turn onto a lightly floured surface. Roll into a 20-inch x 10-inch rectangle.
- Combine egg white and water; chill 3 Tbsp. Brush remaining mixture over dough.
- Spoon fruit mixture to within 1 inch of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
- Place seam side down in a 15x10x1-inch baking pan coated with nonstick cooking spray. Pinch ends to form a ring.
- With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-inch intervals. Separate strips slightly; twist so filling shows. Cover and let rise until doubled, about 40 minutes.
- Brush with reserved egg white mixture. Bake at 375 degrees for 20-25 minutes or until golden brown (cover with foil during the last 10 minutes). Remove to a wire rack to cool.
- Combine confectioners’ sugar and orange juice; drizzle over ring.