Soft, sweet homemade orange rolls form a beautiful, festive pastry wreath that is easy enough for even beginning bread bakers to make. Perfect for Christmas morning, Sunday brunch, or any special occasion. Adapted from a recipe generously shared by our dear friend, Michelle L. Makes 2 large Orange Wreaths.
Beat butter, orange zest, juice, and powdered sugar until creamy and smooth. Set aside.
Basic Sweet Roll Dough
Dough ingredients should all start at room temperature.
Beat eggs in a small bowl. Set aside.
Scald the milk by heating it in a small saucepan over medium-low heat until it is just below boiling, when small bubbles form around the edges; 180°-185°F (82°-85°C).Add butter and sugar to warm milk, and stir until sugar dissolves and butter is melted.Set aside to cool slightly; to ~110°F (43°C).
In another small bowl, dissolve yeast and ½ teaspoon sugar in ½ cup warm water: 110°-115°F (43°-45°C). Let it set for about 5 minutes; until it is bubbly.
Add yeast mixture and beaten eggs to milk mixture. Stir in salt.
Pour the milk mixture into a large mixing bowl. Using a wooden spoon or electric mixer on low, add flour one cup at a time until a soft dough is formed. (The dough may be a little sticky.) Do not overmix.
Knead with MixerUsing a dough hook, knead dough until it becomes soft and elastic; about 4-5 minutes. Knead by HandTurn dough out onto a floured surface. Knead by hand until soft and elastic; about 6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover and allow it to rise until double; about 1 to 1¼ hours.
Form Wreaths
Turn out dough and knead a few times to release the air. Divide dough into 2 equal parts. Wrap one dough ball with plastic wrap and (a) set aside if you plan to make a second tea ring, or (b) place it in the refrigerator if you plan to use it later.
Use a rolling pin to roll out one piece of dough into a long rectangle (very) roughly 20x14 inches and ¼-inch thick.
Spread half* of the orange filling onto the dough rectangle, leaving a little each on each side. (The orange filling is sloppy.) • Use half the filling mixture if you love orange filling and can't get enough of it. In this case, you will have enough filling to make 1 tea ring.• Use a quarter of the filling mixture if you just like a little sweetness and a gentle hint of orange flavor. In this case, you will have enough filling to make 2 tea rings.
Roll dough along the long edge to form a long roll. Pinch the seam together, and use a sharp knife to even out the ends. On a parchment covered cookie sheet, form a ring with the dough roll, with the seam on the bottom.
Using scissors or a sharp knife, cut dough every 1½-inches (or closer if you prefer), cutting ¾ of the way through the dough to the center.Turn each cut piece on its side, fanning the pieces out to form the wreath.
Cover and let dough rise again; ~ 30 to 45 minutes.
Bake
Preheat oven to 350°F (177°C).Brush top of the tea ring with beaten whole egg. (If you want any nuts or other decorations baked into the top, add them now.)
Bake at 350°F (177°C) for 15 minutes, until light golden brown on top. Internal temp: 190°F (88°C).
Finish
Drizzle baked wreath with icing immediately after taking it out of the oven. Allow wreaths to cool for one hour before moving.
Notes
This recipe makes enough dough to make 2 tea rings, and enough orange filling for one or two tea rings, depending on how much you love orange filling.If you plan to make two orange wreaths, and you love the orange icing, simply double the filling amounts. You may also make a cinnamon roll wreath with the second part of the dough.