Polish Easter Rings Recipe
My love for polish easter rings developed during high school days. You will be ever grateful to the european people for sharing this addictive polish easter rings recipe with the world!. Serve this tasty dessert as often as you like! You won't regret spending your time making polish easter rings. What are you waiting for, try it now.
Ingredients
Yeast Dough:
Generous 1/2 cup (120 g) sugar
1 cup (250 ml) warm milk (110°F, 43°C)
2 pkgs. active dry yeast
3-1/3 cups (500 g) all-purpose flour
1/2 teaspoon salt
1-1/2 cups (375 g) butter
Grated peel of 1/2 orange
Grated peel of 1/2 lemon
5 eggs
1 cup (150 g) raisins
Frosting:
2 cups (250 g) powdered sugar, sifted
1 tablespoon lemon juice
Scant 1/4 cup (50 ml) hot water
6 candied cherries, halved
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
In a medium bowl, mix butter, remaining sugar, orange and lemon peel and eggs.
Stir in yeast mixture.
Beat into flour mixture to make a smooth batter.
Cover and let stand in a warm place 30 minutes.
Grease and flour two 7-1/2 cup (1.75-liter) savarin or tube molds.
Beat raisins into batter.
Divide batter between prepared pans.
Cover and let rise in a warm place until batter is 1 inch (2.5 cm) from top of pans.
Preheat oven to 375°F (190°C).
Bake cakes 50 minutes or until a skewer inserted in cakes comes out clean.
Cover cakes with a little foil during cooking if they are becoming too brown.
Cool in pans 20 minutes, then turn out onto racks to cool completely.
To make frosting, combine powdered sugar, lemon juice and water in a small bowl.
Pour over cooled cakes; decorate with halved cherries while frosting is soft.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour and salt into a large bowl.
Melt butter; cool slightly.
In a medium bowl, mix butter, remaining sugar, orange and lemon peel and eggs.
Stir in yeast mixture.
Beat into flour mixture to make a smooth batter.
Cover and let stand in a warm place 30 minutes.
Grease and flour two 7-1/2 cup (1.75-liter) savarin or tube molds.
Beat raisins into batter.
Divide batter between prepared pans.
Cover and let rise in a warm place until batter is 1 inch (2.5 cm) from top of pans.
Preheat oven to 375°F (190°C).
Bake cakes 50 minutes or until a skewer inserted in cakes comes out clean.
Cover cakes with a little foil during cooking if they are becoming too brown.
Cool in pans 20 minutes, then turn out onto racks to cool completely.
To make frosting, combine powdered sugar, lemon juice and water in a small bowl.
Pour over cooled cakes; decorate with halved cherries while frosting is soft.
