Overnight Citrus Ginger Ring
Simple bread dough is elevated to brunch status with a double dose of ginger in both the buttery filling and the sticky-sweet glaze. This recipe first appeared in Season 10 of Good Eats.Photo by Lynne Calamia
ACTIVE TIME: 45 minutes
TOTAL TIME: 11 hours 45 minutes
Yield: 12 servings
- 4 large egg yolks, at room temperature
- 1 large egg, at room temperature
- 0.25 cup sugar
- 6 tablespoons unsalted butter, melted
- 6 fluid ounces buttermilk, at room temperature
- 4 cups all-purpose flour, plus additional for dusting
- 1 package instant dry yeast
- 1 1/4 teaspoons kosher salt
- 1 cup sugar
- 2 medium lemons, zested
- 2 tablespoons minced fresh ginger
- 2 tablespoons finely chopped candied ginger
- 1 cup all-purpose flour
- 2 tablespoons unsalted butter, melted
- 1 large egg, beaten
- 4 ounces apricot jam, or jam of choice
- 1 ounce candied ginger, finely chopped
- 1 fluid ounce (about 2 tablespoons) water
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt, whisking until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add 1 1/4 cups of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough and add more flour, if necessary; the dough should feel soft and moist but not sticky. Knead on low speed until the dough clears the sides of the bowl, about 5 minutes more. Turn the dough out onto a lightly floured work surface and knead by hand for about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover, and let double in volume, 2 to 2 1/2 hours.
Combine the sugar, lemon zest, fresh ginger, candied ginger and 1 cup flour in a medium bowl. Mix until well combined. Set aside until ready to use.
Lightly grease a baking sheet and set aside. Turn the dough out onto a lightly floured surface. Roll into a 12-by-24-inch rectangle. Brush 2 tablespoons of melted butter onto the dough and sprinkle the filling over the dough, pressing the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam-side down. Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together. Place on the baking sheet, cover with plastic wrap, and refrigerate overnight or up to 16 hours.
Remove the ring from the refrigerator, remove the plastic wrap, and snip the top with scissors every 2 inches. Place in an oven that is turned off. Fill a shallow pan 2/3 full of boiling water and set on the rack below the ring. Close the oven door and let the dough rise until the ring looks slightly puffy, approximately 30 minutes. Remove the ring and the shallow pan of water from the oven.
Heat oven to 350ºF.
When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190ºF on an instant-read thermometer, approximately 30 minutes.
While the ring is baking, make the glaze by combining the jam, 1 ounce candied ginger, and the water in a small saucepan over medium heat. Bring to a simmer. Stir and cook until the jam is melted and well mixed with the water, 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, 3 to 5 more minutes. Brush over the warm ring. Serve immediately.