Cran-Apple Tea Ring

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1/4 cup warm water (110° to 115°)
• 1/2 cup warm fat-free milk (110° to 115°)
• 1 egg
• 2 tablespoons butter, softened
• 1 tablespoon grated orange peel
• 1 teaspoon salt
• 3 tablespoons plus 1/2 cup sugar, divided
• 2-3/4 to 3-1/4 cups all-purpose flour
• 1 cup thinly sliced peeled apple
• 1 cup dried cranberries
• 1/2 cup chopped walnuts, toasted
• 1-1/2 teaspoons ground cinnamon
• 1 egg white
• 1 tablespoon water
• 1/2 cup confectioners' sugar
• 1 tablespoon orange juice

Instructions

1. In a large bowl, dissolve yeast in warm water. Add milk, egg, butter, orange peel, salt, 3 tablespoons sugar and 1 cup flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray; turn once to coat top. Cover and let rise in a warm place for 1 hour.
3. In a bowl, toss the apple, cranberries, walnuts, cinnamon and remaining sugar; set aside. Punch dough down; turn onto a lightly floured surface. Roll into a 20-in. x 10-in. rectangle. Combine egg white and water; chill 3 tablespoons. Brush remaining mixture over dough. Spoon fruit mixture to within 1 in. of edges. Roll up tightly jelly-roll style, starting with a long side; seal ends.
4. Place seam side down in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray; pinch ends to form a ring. With scissors, cut from outside edge two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise until doubled, about 40 minutes.
5. Brush with reserved egg white mixture. Bake at 375° for 20-25 minutes or until golden brown (cover with foil during the last 10 minutes). Remove to a wire rack to cool. Combine confectioners' sugar and orange juice; drizzle over ring.

Notes