Cranberry-orange tea ring

1. Dissolve yeast in 1/4 cup warm water in a large bowl; stir. Stir in warm milk, marmalade, 1 whole egg, and 2 tablespoons melted butter to combine. Whisk flour, oats, and salt together in a separate bowl; stir into yeast mixture until moistened.

2. Turn dough out onto a flat surface and knead until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover bowl and let rise until doubled in volume, about 30 minutes.

3. Meanwhile, combine cranberries, brown sugar, and 6 tablespoons water in a small saucepan over medium heat; cook until cranberries begin to soften, 10 to 15 minutes. Off heat, stir in walnuts, 1 1/2 tablespoons butter, and lemon juice; cool.

4. Punch down dough and turn onto a lightly floured surface; roll into a 10×20-inch rectangle.

5. Whisk 1 egg white and 1 teaspoon water together; lightly brush over dough. Spread cranberry filling over dough, leaving a 1-inch border on all sides. Roll up dough tightly, starting from 1 long edge; seal edges and cut off any tapered sides with no filling.

6. Transfer roll to a large baking sheet; join ends together to form a ring. Cut 2/3 of the way through dough, at 1-inch intervals, using sharp kitchen shears. Gently twist each slice to expose swirled filling. Gently reshape dough into a perfect ring. Cover ring; let rise until doubled in volume, 20 to 25 minutes.

7. Preheat the oven to 350 degrees F (175 degrees C).

8. Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before transferring to a wire rack to cool completely.

9. Stir confectioners’ sugar and orange juice concentrate together in a small bowl; whisk in enough water to reach a glaze-like consistency. Drizzle glaze over tea ring; let glaze set before slicing ring.

Cook’s Note:

Frozen cranberries can also be used.