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Danish Coffee Ring

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  Compressed yeast cake 1
  Lukewarm water 1⁄4 Cup (4 tbs)
  Milk 1⁄2 Cup (8 tbs), scalded
  Shortening 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Egg 1 , beaten
  Vanilla 1⁄2 Teaspoon
  Grated lemon peel 1 Teaspoon
  Sifted all purpose flour 3 Cup (48 tbs)
  Butter 2 Tablespoon, melted
  Raisins 1⁄2 Cup (8 tbs)
  Slivered almonds 1⁄2 Cup (8 tbs), toasted
  Sugar 1⁄3 Cup (5.33 tbs)
  Mace/1 1/2 teaspoon cinnamon 1⁄2 Teaspoon

Soften yeast in lukewarm water.
Combine next 4 ingredients; cool to lukewarm.
Add the egg.
Add vanilla, lemon peel, and 7 cup of the flour; beat well.
Stir in softened yeast; mix well.
Add remaining flour to make a smooth, soft dough.
Knead on floured surface till smooth and elastic.
Place in greased bowl, turning once to grease surface of dough.
Cover and let rise till double, about 1 1/2 hours.
Punch down.
Let rest, covered, 10 minutes.
Roll to 21x7 inches, 1/4 inch thick.
Brush with melted butter.
Combine remaining ingredients; spread on dough.
Roll from long edge; seal.
Shape ring on greased cookie sheet.
With scissors, snip almost to center at 1-inch intervals.
Pull sections apart; twist slightly.
Cover, let rise till double, about 50 minutes.
Bake at 375° for 20 minutes.
Frost with Icing: Mix 1 cup sifted confectioners' sugar, 4 teaspoons milk, 1/2 teaspoon vanilla, and dash salt.
Makes 1 large ring.

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Danish Coffee Ring Recipe