"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Kings' Bread Ring Recipe

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This recipe for Kings' Bread Ring, by , is from The Giffin Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy Giffin
Added: Saturday, February 21, 2009


2 pkgs. active dry years
1/2 c. water, hot
1/2 c. milk, scalded
1/3 c. sugar
1/3 c. shortening
2 tsp. salt
4 c. all-purpose flour
3 eggs, well beaten
2 c. chopped candied fruits (citron, cherries, and orange peel)
butter, melted

1 1/3 c. powdered sugar
4 tsp water
1/2 tsp vanilla extract

Soften yeast in hot water. Pour hot milk over sugar, shortening, and salt in large bowl, stirring until sugar is dissolved and shortening is melted. Cool to lukewarm. Beat in 1 cup of the flour, then eggs and softened yeast. Add enough additional flour to make a stiff dough. Stir in 1 1/2 cups candied fruits, reserving remainder to decorate bread ring.

Turn dough onto floured surface and knead until smooth and satiny. Roll dough under hands into a long rope; shape into ring, sealing ends together. Transfer to a greased cookie sheet. Cover with a towel and let rise in a warm place until double in size (about 1 1/2 hours). Bake at 375 25 to 30 minutes, or until golden brown. Cool on wire rack. Frost with powdered sugar icing and decorate with reserved candied fruit.

Icing: Blend powdered sugar, water and vanilla until smooth.




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