This recipe has been in my family for many generations and is always a Christmas and Easter treat. It is our tradition to spread on a little Liversausage or Braunsweiger, but we can’t seem to get anyone outside the family to think that is a good idea. But really, the combination of sweet and salt works really well here. Give it a try!
Old Fashioned Holiday Almond Ring
Ingredients
- 2 pkg active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening butter or margarine, softened
- 4 1/2 – 5 cups all-purpose flour
Filling
- 1 12 oz can SOLO almond filling
Topping
- Confectioner's Sugar
- Milk
- 8 Half Cherries Marischino or Candied
- Sliced Almonds
Instructions
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Dissolve yeast in warm water Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour.
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Beat until smooth.
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Mix in enough of the remaining flour to make the dough easy to handle.
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Turn dough onto lightly floured board
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Knead until smooth and elastic, about 5 minutes.
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Place in greased bowl; turn greased side up. (At this point, the dough could be refrigerated 3-4 days).
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Cover; let rise in warm place until doubled.
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Punch down dough, divide into two parts,
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roll each part into approximately 5” x 16” rectangle.
Filling:
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Spread half of filling on each rectangle of dough.
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Do not spread evenly – concentrate it towards 1 of the long edges.
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Starting with the long side with the most filling, roll dough into a tube and then bring ends together to form a ring.
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Place on cookie sheet and set in a warm place to rise until doubled.
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Bake in 350 degree oven until light brown (about 25-30 minutes).
Frosting:
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While rings are still warm (but not hot), spread with frosting made with confectioner’s sugar and a small amount of milk.
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Frosting should be soft enough to flow slightly, but not cover the whole ring.
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While frosting is still soft, put about 8 half cherries on each ring.
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Sprinkle with sliced almonds.