Wednesday, December 22, 2010

Apple Cranberry Tea Ring

Weather is so cold and snowing outside and the best way to warm up the house is doing some baking. But it is definitely not a good idea to make bread. Wrong move on my part and because of the cold making this loaf of bread took me over 6 hours from start to finished baking. It just refused to rise. I even stick it into the warm oven to help with the proofing. The end results, I would prefer it to rise a bit more and softer. Nevertheless, it tasted good. I think this tea ring will be great for Christmas breakfast or brunch.

Ingredients
Dough recipe adapted from Taste Of Home recipe book.

3/4 cup warm milk (70°F to 80°F)
1/4 cup butter, melted
1 egg, lightly beaten
3 tablespoons water (you might not need it)
3 tablespoons sugar
3/4 teaspoon salt
3-1/3 cups bread flour
2-1/4 teaspoons active dry yeast


FILLING:

1/4 cup packed brown sugar
3 tbsp of sugar
3 tablespoons butter
1 cup of chopped fresh apple
1/2 cup dried cranberry
1/2 cup raisins
1/4 cup chopped walnuts

Egg wash

1 egg -beaten

Glaze

1/2 cup confections’ sugar
2 tbsp lemon juice


1. Place all the dough ingredients except for the water into a mixer attached with the dough hook. Mix the dough until comes together. If it is too dry add in the extra water a tablespoon at a time.
2. Continue to knead until the dough is smooth. Place it in an oil bowl, cover it with a cling wrap and leave it in a warm place to rise double in size for about 1 to 2 hours (depend on the temperature of your environment)
3. For the filling, combined sugars, cut in the butter until crumbly. Stir in the dry cranberries, raisins and walnuts and set it aside.
4. When the dough is done, turn it out onto a lightly floured work surface. Roll into a 20” x 10” rectangle, sprinkle with the sugar mixture and top it with the chopped apple within 1” of the edges.
5. Roll it up tightly like a jelly-roll, starting with a long side; seal ends. Place in a greased 15-in. x 10-in. x 1-in. baking pan; bring both ends together, seal it to form a ring.
6. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about an hour. Brush it with egg wash.
7. Bake in a preheated at 350° for 35-40 minutes or until golden brown. Remove and let it cool complete on a cooling rack. Mix the glaze and drizzle it all over the ring.

Note: To prevent overbrowning you can cover it with foil during the last 10 minutes of baking.

I am submitting this bread to Yeastspotting

18 comments:

Jeannie said...

Wow! it does love very appropriate for Christmas...I would love to try this recipe...wishing you Happy Holidays:D

Angie's Recipes said...

What a great holiday bread!
Merry Christmas! I really love the filling.
Angie

wendyywy @ Table for 2..... or more said...

I love the shape.
Very neatly done.

The Sweetylicious said...

the shape look so beautiful and is healthy to the max! (: (:

CaThY said...

You are simply creative! *^_^*

Food For Tots said...

When I made bread using sponge method, it took about 6 hours too. I think it worths all the effort you put in as your bread looks so beautiful!

Zoe said...

The bread is so beautifully crafted.

Merry Christmas to you and your family.

The blog has been great and I look forward to see more of your creative cooking in the new year 2011...cheers :D

Healthy and Homemade said...

This is absolutely gorgeous! I wish I had the time/skill/ingredients to make this! Have a very happy holiday =)

ReeseKitchen said...

It is indeed very beautifully done Gert..:) I admired the shape..:)

redforever said...

I can read where you mention raisins when making the filling...

BUT...

I don't see raisins as an ingredient in the filling?

What amount of raisins did you use?

3 hungry tummies said...

This looks marvelous and thank you for a very delicious entry for the MMM :)

Sonia (Nasi Lemak Lover) said...

It is good to serve with a cup of coffee too. Wishing a blessed Christmas and Happy New Year to you and all at home.

Elin said...

It looks good anyway despite it didn't rise up fluffy as expected...I love the cranberry fillings...yummy

Happy Holidays !
Elin

Pei-Lin@Dodol and Mochi said...

Oh, well! Sorry about the stubborn dough! It happens to me once in a blue moon, too! Argh!

Haha! I did bake A LOT in MN during winter!! A LOT! No joking!

Merry X'mas to you and family!!

ICook4Fun said...

Jeannie, Happy Holidays to you and your family too.

Angie, thank you. Merry Christmas to you and your family too.

Wendy, thanks

The Sweetylicious, thanks.

Cathy, thanks.

Food for tots, yes making bread in our cold weather took so much longer.

Zoe, Thank you for all your support. Merry Christmas to you and your family too.

Healthy and Homemade, Happy Holidays to you too.

Reese, thank you.

Redforever, sorry about that. I already put it into the ingredients.

ICook4Fun said...

3 hungry tummies, you are welcome.

Sonia, Wishing you and your family Merry Christmas and Happy New Year too.

Elin, yes baking bread in this cold weather take much longer.

Pei-Lin, this only happen to me during winter. Good word 'stubborn dough' Happy Holidays to you and your family too.

Subhie Arun said...

wow..awesome treat..perfectly bake,nice click too...frst time..here..lov ur collections..escp malaysian ..glad to follow u!


http://subhieskitchen.blogspot.com/

Cheah said...

What a co-incidence! Made this too and going to post it soon! Yours look very yummy with the variety of fruits you put in.