Cran-apple Tea Ring

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


  1. In a mixing bowl, dissolve yeast in warm water.  Add the next five ingredients, 3 Tbsp. sugar, and 1 cup flour.  Beat until smooth.
  2. 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.
  3. In a bowl, toss the fruit, walnuts, cinnamon, and remaining sugar.  Set aside.
  4. Punch dough down; turn onto a lightly floured surface.  Roll into a 20-inch x 10-inch rectangle.
  5. Combine egg white and water; chill 3 Tbsp.  Brush remaining mixture over dough.
  6. Spoon fruit mixture to within 1 inch of edges.  Roll up tightly jelly-roll style, starting with a long side; seal ends.
  7. Place seam side down in a 15x10x1-inch baking pan coated with nonstick cooking spray.  Pinch ends to form a ring.
  8. 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.
  9. 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.
  10. Combine confectioners’ sugar and orange juice; drizzle over ring.

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