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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 30 |
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These delicious sour cream rings have become part of our traditional Christmas breakfast. But my family and friends love the sweet flavor so much, I find myself making throughout the year as well. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
1/4 cup warm water (110° to 115°) |
2 eggs, lightly beaten |
2 cups (16 ounces) sour cream |
2/3 cup sugar |
1/3 cup butter, melted |
1-1/2 teaspoons salt |
1 teaspoon ground mace |
1 teaspoon ground cardamom |
5-3/4 to 6-1/2 cups king arthur unbleached all-purpose flour |
1/2 cup each raisins, chopped candied pineapple and chopped candied cherries |
1 tablespoon brandy or orange juice |
1-1/3 cups confectioners' sugar |
4 to 6 teaspoons orange juice |
whole candied cherries |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add eggs, sour cream, sugar, butter, salt, mace, cardamom and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile 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. 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 brown. Cool 15 minutes. Combine confectioners' sugar and orange juice; spread over rings. Decorate with candied cherries. Yield: 3 loaves.
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