Sugarplum Ring Recipe
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Category: |
Category: |
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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
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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 350º for 45 minutes. Cool; invert on serving plate. To prepare the night before, cook 1/2 hour till just brown; reheat 10 minutes at 350º. |
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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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