• 93cdec47d5e1103011985efb5ebedc8e

Ring A Lings

Prep
Cook
Serves 6people
Ingredients
2
cakes of compressed yeast (or 2 pkgs dry yeast)
1/4
lukewarm water
1/3
cup butter or margarine
3/4
cup hot scalding milk
1/3
cup sugar
2
tsp salt
2
tsp orange rind
2
unbeaten eggs
4-4 1/2
cups sifted Pillsbury's Best Enriched Flour
GLAZE:
1/4
cup orange juice
3
tbsp sugar
NUT FILLING:
1
cup sifted confectioners' sugar
1/3
cup butter or margarine
1
cup filberts or hazelnuts
Directions
1.
Soften 2 cakes of compressed yeast in 1/4 cup lukewarm water. (Or substitute 2 packages dry yeast; softened in 1/4 cup very warm, not hot water).
2.
Combine butter or margarine and hot scalded milk in large bowl. Stir until butter melts. Cool to lukewarm.
3.
Add sugar, salt, orange rind, unbeaten eggs and the yeast mixture.
4.
Gradually add 4 to 4 1/2 cups sifted flour to form a stiff dough. Mix thoroughly - Cover.
5.
Let stand 30 minutes.
6.
Roll out to a 22 x 12-inch rectangle on a floured board. Spread half of dough along 22-inch side with Nut Filling. Fold uncovered dough over filling.
7.
Cut into 1-inch strips (crosswise). Twist each strip 4 to 5 times. Then hold one end down on greased baking sheet for center of roll; curl strip around center, tucking other end under. Cover with waxed paper or towel.
8.
Let rise in warm place (85 to 90 degrees) until doubled in size, 45 to 60 minutes.
9.
Bake in moderate oven (375 degrees) 15 minutes until light golden brown.
10.
GLAZE:
11.
Meanwhile combine 1/4 cup orange juice and 3 tbsp sugar for glaze. Brush tops of rolls and bake 5 minutes longer until deep golden brown,. Remove from baking sheet immediately.
12.
NUT FILLING:
13.
Cream 1/3 cup butter or margarine. Blend in 1 cup sifted confectioners' sugar thoroughly. Add 1 cup filberts or hazelnuts, ground or chopped very fine. (Other nuts may be substituted.)
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