• BH&G 3589

    From Dave Drum@1:3634/12 to All on Wed Aug 11 05:04:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cranberry-Orange Tea Ring
    Categories: Breads, Fruits, Citrus, Nuts, Herbs
    Yield: 16 Servings

    3/4 c Snipped dried cranberries
    1 ts Fine shredded orange peel
    - (set aside)
    2 tb Orange juice
    16 oz Frozen sweet roll dough,
    - thawed *
    1 tb Butter; melted, divided
    1/4 c Packed brown sugar
    2 tb Fine chopped pecans
    1 tb All-purpose flour
    1/4 ts Ground cinnamon
    1/4 ts Ground nutmeg
    1/8 ts Ground cloves

    MMMMM------------------------ORANGE ICING-----------------------------
    1 c Powdered sugar
    1 ts Fine shredded orange peel
    2 tb Orange juice

    In a small bowl, combine powdered sugar and finely
    shredded orange peel. Stir in enough orange juice to
    reach drizzling consistency.

    Line a large baking sheet with foil. Grease foil; set
    baking sheet aside. In a medium bowl, stir together dried
    cranberries and orange juice; set aside.

    On a lightly floured surface, roll dough into a 15x9-inch
    rectangle (if dough is difficult to roll, let it rest for
    a few minutes before rolling again). Brush with 2
    teaspoons of the melted butter.

    Drain cranberries, discarding juice. Return cranberries
    to bowl. Stir in brown sugar, pecans, flour, cinnamon,
    nutmeg, cloves, and orange peel. Sprinkle cranberry
    mixture over dough, leaving 1 inch unfilled along one of
    the long sides. Roll up rectangle, starting from the
    filled long side. Pinch dough to seal seam. Place rolled
    rectangle, seam side down, on the prepared baking sheet.
    Bring ends together to form a circle. Moisten ends with
    water; pinch together to seal circle.

    Using kitchen scissors or a sharp knife, cut from the
    outside edge toward center, leaving about 1 inch
    attached. Repeat around the edge, spacing the cuts 1 inch
    apart. Gently turn each slice slightly so the same sides
    of all slices face upward. Cover and let rise in a warm
    place until nearly double in size (1 1/4 to 1 1/2 hours).

    Set oven to 350ºF/175ºC.

    Brush tea ring with the remaining 1 teaspoon melted
    butter. Bake in the preheated oven about 20 minutes or
    until golden brown. Immediately remove from foil. Cool
    completely on a wire rack. Drizzle with Orange Icing.

    FROM THE TEST KITCHEN: Prepare and bake as directed,
    except do not drizzle with Orange Icing. Wrap in plastic
    wrap and store at room temperature for up to 2 days.
    Before serving, drizzle with icing.

    * Let dough thaw in the refrigerator overnight before
    making tea ring.

    Makes: 16 servings

    Better Homes & Gardens | August 2017

    MM Format by Dave Drum - 05 August 2017

    Uncle Dirty Dave's Archives

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