Cinnamon-Walnut Filled Tea Ring

Hi, my name is Anita. I love bread baking, especially sourdough breads, cheese making and cooking from scratch. My favorite cuisines are French and Asian. Most recipes here are in English; some are in Dutch. If one is to your liking, let me know: I will be glad to translate.

Think combination cinnamon roll and sticky bun in the shape of a ring: that's this satisfying tea bread, the epitome of comfort food. Reminiscent of any of various breakfast pastries you might find in the baked goods aisle at your supermarket, it's so much tastier: soft, fresh, and overflowing with butter, nuts, and of course cinnamon. Bonus: Despite its striking construction, it's much easier to make than you might think.

PREP 20 mins.
BAKE 25 mins.
TOTAL 2 hrs 30 mins.

Dough

1 cup (227g) milk

¼ cup (50g) granulated sugar

¾ teaspoon salt

1 large egg

2 tablespoons (27g) butter, softened

3 ½ cups (420g) King Arthur Unbleached All-Purpose Flour

2 teaspoon instant yeast, SAF Gold instant yeast preferred

Filling

6 tablespoons (74g) granulated sugar

2 tablespoons cinnamon

2 tablespoons (22g) Instant ClearJel, optional; to keep the filling from seeping out during baking

6 tablespoons (85g) unsalted butter, melted

½ cup (57g) walnuts, chopped

½ cup (85g) cinnamon chips or King Arthur Cinnamon Sweet Bits

Glaze

1 cup (113g) confectioners' sugar

1 teaspoon King Arthur Pure Vanilla Extract

3 tablespoons (43g) heavy cream, 2 to 3 tablespoons (28g to 43g) milk, or water

Directions at kingarthurbaking.com

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