|Dried orange peel||1 Teaspoon|
|Light rum||1 Tablespoon|
|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115 F)|
|Milk||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Flour||3 1⁄2 Cup (56 tbs)|
|Confectioners icing||1 Tablespoon|
|Candied cherries/Candied orange peel||1 Tablespoon|
1 Soak orange peel in rum about 30 minutes. Dissolve yeast in warm water.
2 Heat milk, sugar, butter, and salt to warm (105°-115°F).
3 Add 1 1/2 cups flour, eggs, yeast mixture, and the rum-soaked orange peel. Mix thoroughly.
4 Add enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth€”about 10 minutes.
5 Here you insert coin or doll if desired. (Just warn your guests!) Roll dough into long rope. Shape into a ring and seal ends together. Place on greased baking sheet.
6 Cover; let rise in warm place until double€”about 1 hour.
7 Bake in a preheated 350°F oven 35€”45 minutes or until done. Cool on wire rack.
8 Frost with icing and, if desired, decorate with candied cherries or orange peel.