Sage and Walnut Ring with Maple Glaze

With herbs and nuts, this stunning tea cake has a spectacular flavor. Top with maple glaze and you are set to take your masterpiece to a holiday party.
By Danguole Lekaviciute

This tea ring is eye-catching. My first attempt at an adaptation of a classic recipe actually ended up having a bit of a cosmetic disaster, but I felt determined enough to make it again. Revisiting the recipe a second time most definitely improved things. Adding a bit of lemon zest and upping the sage took the filling from a solid, nutty flavor with just a hint of herbs to something that really shone: fragrant with sweet, savory, earthy and fall-appropriate vibes, brightened up with citrus. In this season of festive brunches, warm beverages, and loving up on some carbs, it’s a great alternative to the usual (and wonderful, I might add) suspects of pumpkin, cranberries, and gingerbread.

Happy holidays, everyone. I hope your cup runneth over with comfort, joy, and good cheer. And as always, thank you!

Click here for the maple glaze recipe.

Sage and Walnut Ring with Maple Glaze

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• Author: Danguole Lekaviciute
• Yield: 1 tea ring (about 16 servings) 1x

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Description

With herbs and nuts, this stunning tea cake has a spectacular flavor. Top with maple glaze and you are set to take your masterpiece to a holiday party.

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Ingredients

Units USM Scale 1x2x3x

Bread

• 3 1/4 cups all-purpose flour
• 2 teaspoons instant yeast
• 1 cup milk
• 1/4 cup granulated sugar
• 3/4 teaspoon salt
• 2 eggs (1 for dough, 1 for optional egg wash)

For the filling

• 3 tablespoons light brown sugar
• 3 tablespoons unsalted butter, melted
• 2 tablespoons finely chopped fresh sage
• 1 tablespoon lemon zest
• 3/4 cup chopped walnuts

For the maple icing

• 1 1/2 cups powdered sugar
• 2 tablespoons pure maple syrup
• 1/4 teaspoon maple extract (optional)
• 2-4 tablespoons milk

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Instructions

1. Whisk together 3 cups flour and the yeast in a large bowl and set aside.
2. Warm the milk to about 120°F (it should be warm to the touch, but not hot). Whisk one egg with the sugar and salt in a medium bowl and slowly whisk in the warmed milk. Add this mixture to the flour mixture and use a wooden spoon, then your hands, to knead into a smooth, elastic dough. Add the remaining flour one tablespoon at a time as needed to keep the dough from being too sticky.
3. Form the dough into a ball and place in a lightly oiled large bowl. Turn to coat, cover with plastic wrap, and let rise until doubled, about 2 hours.
4. Punch down the dough and roll out into a 12×18-inch rectangle on a large piece of parchment paper. Combine the brown sugar, melted butter, sage, and lemon zest and spread evenly over the dough. Sprinkle the walnuts over the filling.
5. Roll the dough into a log, starting from one of the long sides. Form it into a ring and pinch the ends together to secure. The ring may be thicker toward the middle; use your hands to stretch and even it out. It doesn’t have to be perfect.
6. If using an egg wash, whisk the second egg with a couple tablespoons of water and brush all over the surface of the ring.
7. Using scissors, cut two-thirds of the way into the ring 16 times — think of it as a clock: start at 12, 3, 6, and 9, then halfway between each, then once more. Turn each section onto its cut side.
8. Use the parchment to transfer the ring to a large baking sheet. Cover loosely with plastic wrap and let rise for 45 minutes to 1 hour, until puffy. Meanwhile, preheat the oven to 375°F.
9. Bake for 21–24 minutes, until golden brown and cooked through. Cool completely before icing.
10. Make the icing: stir together the powdered sugar, maple syrup, and maple extract if using. Add milk one tablespoon at a time until the desired drizzle consistency is reached. Drizzle over the cooled tea ring.

Notes

The lemon zest really brightens the filling — don’t skip it. Adding a bit more sage makes the herbal note more pronounced; it’s earthy and fall-appropriate against the sweet maple glaze.

• Category: Baking