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
- 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
- 1 12 oz can SOLO almond filling
- Confectioner's Sugar
- 8 Half Cherries Marischino or Candied
- Sliced Almonds
Dissolve yeast in warm water Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour.
Beat until smooth.
Mix in enough of the remaining flour to make the dough easy to handle.
Turn dough onto lightly floured board
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. (At this point, the dough could be refrigerated 3-4 days).
Cover; let rise in warm place until doubled.
Punch down dough, divide into two parts,
roll each part into approximately 5” x 16” rectangle.
Spread half of filling on each rectangle of dough.
Do not spread evenly – concentrate it towards 1 of the long edges.
Starting with the long side with the most filling, roll dough into a tube and then bring ends together to form a ring.
Place on cookie sheet and set in a warm place to rise until doubled.
Bake in 350 degree oven until light brown (about 25-30 minutes).
While rings are still warm (but not hot), spread with frosting made with confectioner’s sugar and a small amount of milk.
Frosting should be soft enough to flow slightly, but not cover the whole ring.
While frosting is still soft, put about 8 half cherries on each ring.
Sprinkle with sliced almonds.