Holiday Sour Cream Rings Recipe
Ingredients
| Active dry yeast | 2 | |
| Warm water | 1/4 Cup (16 tbs) | |
| 2 eggs, lightly beaten | ||
| Sour cream | 2 Cup (16 tbs) | |
| Sugar | 2/3 Cup (16 tbs) | |
| Butter/Margarine | 1/3 Cup (16 tbs), melted | |
| Salt | 1/2 Teaspoon | |
| Ground mace | 1 Teaspoon | |
| Cardamom | 1 Teaspoon | |
| All purpose flour | 3/4 Cup (16 tbs) | |
| 1/2 cup each raisins, chopped candied pineapple and chopped candied cherries | ||
| 1 tablespoon brandy or orange juice | ||
| Confectioner’s sugar | 1/3 Cup (16 tbs) | |
| Orange juice | 6 Teaspoon | |
| Whole candied cherries | ||
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
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
Chef
