A delightful pastry that combines the bright flavors of citrus and dried cranberries with nutty pecans and holiday spices.
Grease foil; set baking sheet aside.
In a medium bowl stir together dried cranberries and orange juice; set aside.
Credit: Blaine Moats
Brush with 2 teaspoons of the melted butter.
Fill and Shape
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.
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).
Bake and Garnish
Preheat oven to 350F.
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.
Combine Sugar and Peel
In a small bowl, stir together powdered sugar and orange peel.
Add Orange Juice
Stir in enough orange juice to make an icing of drizzling consistency.
Make-Ahead Directions:
Prepare and bake as directed, except do not drizzle with Orange Icing.
Wrap tea ring in plastic wrap and store at room temperature for up to 2 days.
Before serving, drizzle with icing.
2,000 calories a day is used for general nutrition advice.
