This beautiful yeasted fruit bread is inspired by a Swedish tea ring. An enriched dough is rolled and then formed into a ring, cut partially to show the spiral rings and then baked in the shape of a wreath. Though the process looks complicated, it’s not as difficult as it looks. Keep in mind you do need to let the dough rise twice, so plan accordingly.
1/2cupmilkwhole preferred but any percentage will work
6tablespoonswater
1/3cuppacked dark brown sugar, divided75 g
2 1/4teaspoonactive dry yeast7 g or 1 package
3 1/2cupsall-purpose flour490 g
2tablespoonunsalted buttermelted
1large egg
1teaspoonorange zestfrom about 1/2 large orange
1/2teaspoonkosher salt
1/2teaspoonground cinnamon
1/4teaspoonground cloves
1/8teaspoonnutmeg
Filling
1 1/2cupscranberries145 g, fresh cranberries preferred but frozen will work
1/3cupwhite sugar65 g
1/3cuporange juicefrom about 1/2 large orange
1/2cupchopped pecans50 g
2tablespoonschopped crystallized ginger
1teaspoonorange zestfrom about 1/2 large orange
1/2teaspoonground cinnamon
1/4teaspoonground cloves
To finish
1large egg yolk
1tablespoonwater
Glaze
2cupsconfectioner’s sugar, sifted230 g
2teaspoonvanilla extract
3 to 5tablespoonsmilkwhole preferred but any percentage will work
Instructions
Make the dough by first warming the milk and water in a small saucepan until lukewarm, about 100°F. Stir in a 1/2 teaspoon of the brown sugar. Sprinkle the yeast over the liquid stir to dissolve. Set aside for about 5 minutes or so, until you see the top of the liquid start to bubble.
Place the flour, remaining brown sugar, melted butter, egg, orange zest, salt, cinnamon, cloves and nutmeg in the bowl of a stand mixer fitted with a paddle attachment. Mix on slow speed to combine.
Drizzle the yeasty liquid into the bowl with the mixer still turned on to slow. Continue adding the liquid until completely added. Mix until a dough forms. Change from the paddle attachment to the dough hook attachment. Knead with the dough hook for 5 minutes, or until the dough is smooth and uniform.
Spray a bowl with cooking oil, then take the dough and stretch it out so it is a smooth ball. Place the rough side of the ball of dough into the bottom of the bowl. Cover with plastic wrap and put in a warm area to rise. Let the dough rise until double in size, about 60 to 90 minutes.
While the dough is rising, make the filling. Place the cranberries, sugar, and orange juice in a medium saucepan. Cook on medium heat until the cranberries have popped and a thick sauce has formed. Stir in the chopped pecans, crystallized ginger, orange zest, cinnamon and cloves. Set aside to cool while the dough rises.
Once the dough has risen, assemble the bread ring by dumping the dough onto a clean surface and rolling it out into a 12 x 15 inch rectangle.
Spread the cranberry sauce over the dough, trying to spread it out as much as possible to the edges. Roll out the dough into a log form the long side, creating a 15-inch long log.
Spray a piece of parchment paper with cooking oil and place on a rimmed baking sheet. Move the dough onto the parchment paper and form a circle with the log. Brush the ends of the log with water and then pinch the ends of the log together to form a full circle.
Using a pair of kitchen scissors, make a cut in the ring about 2/3 through, leaving 1/3 of the center part of the ring untouched. Make another cut about 1 inch apart, repeating all the way around the ring. Twist and turn each cut out piece slightly so it lays flat on the baking sheet to reveal some of the spiral. Cover with plastic wrap and let rise again for about 30 to 45 minutes or until puffy and almost double in size.
While the dough is rising, preheat the oven to 350°F. One the dough has risen, remove the plastic wrap. Beat the egg yolk with the water and brush over the top of the bread. Bake in the oven for 25 to 30 minutes or until the top of the bread is a deep golden brown. If you have an instant read thermometer, the dough internal temperature should read 190°F.
Let the dough rest on the baking sheet for 5 minutes, then slide it onto a wire cooling rack to cool completely.
Once the bread has cooled completely make the glaze by combining the confectioner’s sugar, vanilla extract and 3 tablespoons of milk. The glaze should be thin and drizzly. If it is too thick, add more milk, 1 teaspoon at a time until you have the right consistency. Drizzle the glaze over the bread with a spoon, or use a plastic squeeze bottle or icing bag with a plain tip if you want to be more precise. Let the glaze dry and harden then serve.