Overnight Citrus Ginger Ring

Name: Overnight Citrus Ginger Ring
Prep time: 11 h 45 min
Cook time: 11 h 45 min
Total time: 11 h 45 min
Yield: 12
Cuisine: Global
Ingredients: 113 grams apricot jam, or jam; 170 grams buttermilk, room temperature; 28 grams candied ginger, finely chopped; 2 Tbsps candied ginger, finely chopped; 4 larges egg yolks, room temperature; 142 grams all-purpose flour, approximately 1 cup; 567 grams all-purpose flour, approximately 4 cups, plus additional for dusting; 2 Tbsps minced fresh ginger; 1 package instant dry yeast, approximately 2 1/4 teaspoons; 1 teaspoons kosher salt; 2 mediums lemons, zested; 57 grams sugar, approximately 1/4 cup; 227 grams sugar, approximately 1 cup; 28 grams unsalted butter, melted, approximately 2 tablespoons; 85 grams unsalted butter, melted, approximately 6 tablespoons; 28 grams water, approximately 2 tablespoons; 1 whole egg, beaten; 1 large whole egg, room temperature

Need a vegetarian side dish? Overnight Citrus Ginger Ring could be a great recipe to try. One portion of this dish contains roughly 9g of protein, 11g of fat, and a total of 452 calories. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 12. If you have instant yeast, sugar, candied ginger, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 11 hour and 45 minutes.

Instructions

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk.

Ingredients you will need

Buttermilk

Egg Yolk

Egg

Butter

Dough

Sugar

Equipment you will use

Stand Mixer

Whisk

Bowl

Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined.

Ingredients you will need

All Purpose Flour

Yeast

Salt

Equipment you will use

Whisk

Remove the whisk attachment and replace with a dough hook.

Ingredients you will need

Dough

Equipment you will use

Whisk

Add all but 3/4 cup 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 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl.

Ingredients you will need

Dough

All Purpose Flour

Cooking Oil

Equipment you will use

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.

Ingredients you will need

Dough

Cooking Oil

Equipment you will use

Bowl

For the filling, combine the 8 ounces of sugar, lemon zest, fresh ginger, the 2 tablespoons candied ginger and the 5 ounces flour in a medium bowl.

Ingredients you will need

Candied Ginger

Fresh Ginger

Lemon Zest

All Purpose Flour

Sugar

Equipment you will use

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.

Ingredients you will need

Dough

Equipment you will use

Baking Sheet

Roll into a 12 by 24-inch rectangle.

Ingredients you will need

Roll

Brush the 1-ounce of melted butter onto the dough and sprinkle the filling over the dough; press the filling lightly so it sticks to the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder.

Ingredients you will need

Butter

Dough

Roll

Brush the beaten egg along the edge for a secure seal. Firmly pinch the seam to seal and roll cylinder seam side down.

Ingredients you will need

Roll

Egg

Brush the 2 ends with a little of the beaten egg and bring together to shape into a ring and firmly press together.

Ingredients you will need

Egg

Place on the baking sheet, cover with plastic wrap and refrigerate overnight or up to 16 hours.

Ingredients you will need

Wrap

Equipment you will use

Baking Sheet

Plastic Wrap

Remove the ring from the refrigerator, remove the plastic wrap and snip the top with scissors every 2 inches.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Kitchen Scissors

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.

Ingredients you will need

Dough

Water

Equipment you will use

Oven

Frying Pan

Remove the ring and the shallow pan of water from the oven.

Ingredients you will need

Water

Equipment you will use

Oven

Frying Pan

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

When the oven is ready, place the ring on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.

Equipment you will use

Kitchen Thermometer

Oven

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, about 3 to 5 minutes. Continue to simmer until reduced and thickened slightly, about 3 to 5 minutes.

Ingredients you will need

Candied Ginger

Glaze