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Sugarplum Ring Recipe

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This recipe for Sugarplum Ring, by , is from Beito-Hegne-Sponhaltz Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Terry Matthews
Added: Friday, November 9, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. dried yeast
1/4 C. warm water
1/2 C. scalded milk
1 C. sugar (1/3 C. plus 2/3 C.)
1/3 C. shortening (full-fat Crisco)
1 tsp. salt
3 to 4 C. flour
2 beaten eggs
1/4 C. butter, melted
1 tsp. cinnamon
1/2 C. blanched, slivered almonds
1/2 C. Maraschino cherries (or one jar)
1/3 C. dark corn syrup

Directions:
Directions:
Soften yeast in warm water. Combine milk, 1/3 C. sugar, shortening, and salt. Cool to lukewarn. Stir in 1 C. flour; beat well. Add to yeast and eggs. Add remaining flour or enough to make a soft dough. Mix thoroughly; place in greased bowl. Cover; let rise until doubled in bolk. Punch down; let rise for 10 minutes (longer is okay). Cut dough into balls the size of a walnut. Dip balls in melted butter and in mixture of remaining sugar and cinnamon. Arrange layer of balls in an oven-proof ring mold. Sprinkle with almonds and cherries. Repeat until all dough is used. Mix corn syrup with any remaining butter; drizzle over top. Let rise (half hour to 2 hours). Bake at 350 for 45 minutes. Cool; invert on serving plate. To prepare the night before, cook 1/2 hour till just brown; reheat 10 minutes at 350.

Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
4 hours including rising time
Personal Notes:
Personal Notes:
This is our EVERY YEAR Christmas day breakfast! It is a breakapart ring. Very gooey and sweet, and beautiful. The hard part is not nibbling on Christmas Eve, but that is the rule!

 

 

 

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