Prize Winning Cranberry Almond Tea Ring

I say, "Prize Winning," because this Tea Ring won State Fair entry and Champion prize at the 4-H county fair more than once 

This Tea Ring delivers when it comes to presentation and flavor. It looks gorgeous and it tastes exquisite!

It does require a few special key ingredient; Cranberries, Almond Paste, and Slivered Almonds.

I always stock up on cranberries in the autumn when they are in season. Cranberries can be frozen very easily to be used at times when cranberries are not in season. Fresh or frozen cranberries work just as well as one another in this recipe.

This recipe is a little time consuming, but it is worth the investment! This recipe makes two, full size Tea Rings. They freeze nicely. If you don't need to serve both Tea Rings you can always freeze one of them for later.

Cranberry Almond Tea Ring

Bread Dough Ingredients:

1 cup Milk

1/2 cup Butter

1/3 cup Sugar

1/2 tsp. Salt

4 cups Flour

2 1/4 tsp. Yeast

2 Eggs + 2 Egg Yolks

Filling Ingredients:

2 cups Cranberry, Fresh or Frozen

1 pkg. (7oz.) Almond Paste

1/2 cup Butter, softened

1/2 cup Sugar

1 Egg

1/2 tsp. Almond Extract

1/2 cup Flour

Glaze Ingredients:

1 Egg + 1 TBS. Water

2 Tbs. Slivered Almonds

1 cup Powdered Sugar

1/8 tsp. Almond Extract

3 Tbs. Milk

Step 1. Make The Dough

Line two baking sheets with parchment paper. 

In pot over medium-low heat combine milk, butter, sugar, and salt; heat until butter melts. 

Remove from heat; cool until warm.

In bowl combine 2 1/2 cups flour with yeast; stir in milk mixture, 2 eggs and 2 egg yolks until smooth and combined. Stir in 1 1/2 cups flour until sticky dough forms. 

Turn dough out onto lightly floured surface; knead until smooth and elastic, kneading in additional flour (about 1/2 cup) to prevent sticking. Transfer dough to buttered bowl; turn to coat. Cover; let rise in warm place until doubled in bulk, 45 minutes.

Step 2. Make Filling:

In blender or food processor pulse cranberries, in batches if necessary, until coarsely chopped; set aside.

At medium speed beat butter (1/2 cup) and sugar (1/2 cup) until fluffy; 2 minutes. Add almond paste; beat until smooth. Beat in egg and almond extract until smooth. Add flour and beat until combined.

Step 3. Assembly

Punch down dough; turn out into lightly floured surface. Divide dough into 2 equal pieces. Cover and refrigerate 1 piece. 

Roll out dough into 17×11 inch rectangle. Spread half of almond paste mixture within 1/2 inch of edges; sprinkle with 1 cup of chopped cranberries. Brush long edges of dough with water. Starting with opposite long edge roll up dough jellyroll style. Pinch seam together to seal.

Cut two 1 inch wide pieces from each end of the roll; set aside. Shape roll with seam side down into ring on 1 baking sheet; press end together to seal. 

Using scissors or serrated knife, cut about 3/4 through outer edge every 1 inch all around ring. 

Twist each cut piece slightly to expose swirl inside roll. 

Cut reserved dough end in half to make 4 slices. Set 1 slice in center of ring; arrange remaining 3 cut side to over center slice. 

Cover, let rise until doubled in bulk, 45 minutes. 

Repeat with remaining dough to make second tea Ring.

Step. 4 Bake and Ice

Preheat oven to 359°F. 

Beat 1 egg with 1 TBS. water. Brush each ring with egg wash; sprinkle each with 1 TBS. almonds.

Bake 30-35 minutes or until golden. Cover edges with foil of browning too quickly. Cool on rack 10 minutes. Remove from pans. Mix powdered sugar, almond extract, and enough milk (start with 1 TBS.) to make pourable. Drizzle over each ring.