Sunday, July 20, 2008

Easter Tea Ring

This bread was delicious, but I can not take any of the credit for it. That's because my talented husband made it for us. I hope that he makes it again sometime soon.
Recipe by Jenny Shapter author of Bread Machine (We adapted the filling)
6 T milk
1 egg
2 c. bread flour
1/2 tsp salt
2 T sugar
2 T butter
1 tsp yeast

For the filling:
1/4 chopped almonds
1/4 chopped cranberries
2 tsp cinnamon
1/4 brown sugar
1 T melted butter

For the glaze:
3-4 T orange juice
3 T powered sugar

Steps 1 & 2 may need to be reversed based on the type of bread machine that you own.
1. Add flour, salt, and sugar. Make a well in the dry ingredients and add the yeast.
2. Pour the milk, eggs and melted butter into the bread machine pan.
3. Set the bread machine to the dough setting, use basic dough setting if available. Press start and lightly oil a baking sheet.
4. When the dough cycle has finished, remove the dough from the bread pan. Place it on a lighly floured surface. Punch the dough down gently and roll it into a 12 by 18 inch rectangle.
5. Chop the almonds and cranberries (a food processor works well). Melt the butter and mix in cinnamon, brush over the dough. Sprinkle almonds and cranberries over dough, top with brown sugar.
6. Starting with the long edge, roll up the rectangle of dough, similar to rolling a jelly roll. Turn the dough so that the seam is underneath.
7. Curl the dough into a circle, brush with a little bit of milk to seal. Place on the prepared baking sheet.
8. Using a pair of cooking scissors, snip through the circle at 1 inch intervals, cutting 3/4 of the way through the roll. Twist the sections so that they start to fall sideways.
9. Cover the ring with lightly oiled plastic wrap and leave in a warm place for about 30 minutes or until the dough is well risen and puffy.
10. Preheat oven to 400 degrees F
11. Bake the ring for 20-25 minutes or until golden brown. Allow to cool on a wire rack.
12. While the ring is still warm, prepare the glaze and drizzle over the ring.

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