Holiday Sour Cream Rings
|Active dry yeast||1⁄2 Ounce (Two 1/4 Ounce Packets)|
|Warm water||1⁄4 Cup (4 tbs) (110 To 115 Degrees Fahrenheit)|
|Eggs||2 , lightly beaten|
|Sour cream||16 Ounce (2 Cups)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄3 Cup (5.33 tbs), melted|
|Ground mace||1 Teaspoon|
|Ground cardamom||1 Teaspoon|
|All purpose flour||6 1⁄2 Cup (104 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Chopped candied pineapple||1⁄2 Cup (8 tbs)|
|Chopped candied cherries||1⁄2 Cup (8 tbs)|
|Brandy/Orange juice||1 Tablespoon|
|Confectioners sugar||1⁄3 Cup (5.33 tbs)|
|Orange juice||6 Teaspoon|
|Whole candied cherries||1 Cup (16 tbs)|
In a large mixing bowl, dissolve yeast in warm water.
Add eggs, sour cream, sugar, butter, salt, mace, cardamom and 3 cups flour; beat until smooth.
Add enough remaininglflour to form a soft dough.
Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes.
Place in a greased bowl, turning once to grease top.
Cover arid let rise in a warm place until doubled, about 1 hour.
Mlean-while, combine raisins, pineapple, cherries and brandy or orange juice; mix well and set aside.
Punch dough down.
Pat into a 16-in.x 12-in.rectangle.
Sprinkle with fruit.j Fold over and knead lightly to distribute fruit.
Divide dough into sixths.
Roll each portion into a 16-in.rope.
Place two ropes on a greased baking sheet.
Intertwine them seven to eight times, joining ends to form a ring.
Repeat with remaining dough.
Cover and let rise until nearly doubled, about 45 minutes.
Bake at 350° for 30-35 minutes or until golden.
Cool 15 minutes.
Combine confectioners' sugar and orange juice; spread over rings.
Decorate with caijidied cherries