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Holiday Sour Cream Rings

Canadian.Recipes's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  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)
Directions

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

Recipe Summary

Course: 
Breakfast
Method: 
Baked
Ingredient: 
Milk Product

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