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.
Ingredients
Units
Scale
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
Instructions
- Whisk together 3 cups flour and the yeast in a large bowl and set aside.
- 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.
- 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.
- 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.
- 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.
- If using an egg wash, whisk the second egg with a couple tablespoons of water and brush all over the surface of the ring.
- 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.
- 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.
- Bake for 21–24 minutes, until golden brown and cooked through. Cool completely before icing.
- 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