Cranberry And Orange Tea Brack Recipes

CRANBERRY-ORANGE TEA RING

Steps:

• Combine warm water and yeast in a large bowl; stir to dissolve. Add warm milk, egg, marmalade, and butter. Stir to combine.
• Mix flour, oats, and salt together in a separate bowl. Add to yeast mixture and stir until moistened. Knead dough until smooth and elastic, 6 to 8 minutes. Place dough in a greased bowl, turning to coat both sides. Cover and let rise until doubled, about 30 minutes.
• Meanwhile, combine cranberries, brown sugar, and water in a small saucepan. Cook over medium heat until cranberries begin to soften, 10 to 15 minutes. Remove from heat; stir in walnuts, butter, and lemon juice. Let cool.
• Punch dough down. Roll dough into a 10x20-inch rectangle on a floured surface.
• Whisk egg white and water together. Brush lightly over the dough. Spread cranberry filling over the dough, leaving a 1-inch border on all sides. Roll up tightly, starting from a long edge. Seal edges and cut off any tapered sides with no filling.
• Transfer roll to a large square baking sheet. Join ends together to form a ring. Use sharp kitchen shears to make cuts at 1-inch intervals, cutting 2/3 of the way through the dough. Twist each slice gently to expose the swirled filling. Gently shape dough into a perfect ring. Cover and let rise until doubled, 20 to 25 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until golden brown, about 25 minutes. Cool on the baking sheet for 20 minutes before removing to a wire rack. Let cool completely.
• Stir powdered sugar and orange juice concentrate together in a small bowl. Add enough water to reach a glaze-like consistency. Drizzle glaze over tea ring. Allow glaze to set before slicing.

DARJEELING CRANBERRY, GINGER AND ORANGE TEA LOAF (FAT-FREE)

Steps:

• NIGHT BEFORE BAKING:.
• Place all of the dried fruit, including the orange zest and ginger, with the sugar into a large mixing bowl, and pour over the hot tea, give it a good stir - cover with a clean tea towel and leave to steep overnight.
• BAKING THE TEA LOAF:.
• Pre-heat oven to 160C/325F/Gas Mark 3 and grease and line a 2 lb (1 kg) loaf tin.
• Add the beaten egg to the fruit mixture and mix well, then add the ground ginger.
• Gradually add the flour and stir the mixture well, ensuring there are no lumps of flour remaining.
• Pour the mixture into the prepared loaf tin and bake for 1 and 1/2 to 1 and 3/4 hours, or until the loaf is firm and a skewer comes out clean when testing.
• If the loaf appears to be browning too quickly, place on the bottom shelf and cover with a sheet of baking paper.
• Allow the loaf to cool slightly, and gently remove to a wire cooling rack.
• Store in an airtight tin for up to 1 week, or freeze slices of the tea loaf with greaseproof paper in between each slice.
• This is wonderful when buttered or toasted!
• NB: You must use HOT tea!