|Dairy sour cream||2 Cup (32 tbs)|
|Active dry yeast||2|
|Warm water||1⁄2 Cup (8 tbs) (105 to 115Ã‚Â)|
|Butter||1⁄4 Cup (4 tbs), softened|
|Sugar||1⁄3 Cup (5.33 tbs)|
|All purpose flour||6 Cup (96 tbs)|
Heat sour cream over low heat just until lukewarm.
Dissolve yeast in warm water in large bowl.
Mix in sour cream, butter, sugar, salt, eggs and 2 cups of the flour; beat until smooth.
Stir in enough remaining flour to make dough easy to handle.
Turn dough onto well-floured board; knead until smooth, about 10 minutes.
Place in greased bowl; turn greased side up.
Cover; let rise in warm place until double, about 1 hour.
Heat oven to 375Â°.
Punch down dough; divide into 3 parts.
Roll each part into rectangle, 15x9 inches.
Spread a different filling evenly on each rectangle.
Roll up, beginning at long side.
Pinch edge of dough into roll to seal securely.
Stretch roll to make even.
With sealed edge down, shape into ring on lightly greased baking sheet.
Pinch ends together.
With scissors, make cuts 2/3 of the way through each ring at 1inch intervals.
Turn each section on its side.
Bake until golden brown, 15 to 20 minutes.
(Can be served immediately.) Freeze uncovered until firm, about 2 hours.
Wrap in heavy-duty aluminum foil, label and return to freezer.
40 minutes before serving, remove Filled Ring from freezer.
Heat wrapped ring in 350Â° oven 35 minutes.
Or, thaw in wrapper at room temperature 2 hours.
If desired, drizzle Glaze (page 55) on top.