Beth M.


In 1962 a little "Treasury of Yeast Baking" by Fleischmann was published.
That year I was married, and I think this is one of the free cookbooks I got through the mail. It is a great cookbook, small and well-used by me.
The recipe I am posting is my version, using ingredients that I am happy with today.
Since I'm baking these for Christmas Morning, I changed the name to fit the celebration!


★★★★★ 1 vote

6-12 per ring
3 Hr 40 Min
25 Min


  • 1/2 c
    whole milk, scalded
  • 1/2 c
    sugar, i used organic, granulated cane sugar
  • 1 tsp
  • 1/2 c
    one stick of butter melted; originally fleischmann's margarine
  • 1 pkg
    active dry yeast
  • 1/4 c
    water, heated, to dissolve yeast
  • 1
    egg, beaten
  • 4 c
    (i used king arthur, organic) all-purpose flour, unsifted

  • 1 can(s)
    tart cherries, drained, or other fruit like cranberries chopped and cooked slightly
  • 1 c
    brown sugar, split to make two rings
  • 1 c
    flour, split to make two rings
  • 1 c
    chopped nuts, pecans or walnuts, split to make two rings
  • 1 c
    confectioner's sugar, icing
  • 2 Tbsp



  1. Heat the milk until it reaches "scalded" temperature, add the sugar, salt and butter/margarine. Stir well and let cool to lukewarm.
  2. Dissolve the yeast in warm water. Stir and add the milk mixture, the egg and half the flour. Beat until smooth, then stir in the remainder of the flour. It will be stiff, and you can use your hands to knead the dough into a well-combined ball.
  3. Grease a bowl, place the dough in it, cover with plastic wrap and refrigerate for a minimum of two hours. It can be kept that way for up to two days!
  4. Prepare two baking sheets by greasing each. Preheat the oven to 375 degrees.
  5. On a floured surface, divide the ball in two, and roll each into a 14" X 7" rectangle.
  6. In a bowl combine the cherries (or cranberries) with brown sugar, flour, chopped nuts. Split this mixture reserving half for the second coffee ring.
  7. Spread the mixture on each rectangle of dough, leaving about 1/2 inch on the ends and sides bare. Starting with the longest edge, roll it to form a long roll, and pinch the long seam. It helps to moisten the edge with milk or water. Bring the two ends together making a wreath! Then pinch the seam to seal it. Then taking a sharp knife long enough to cut three-quarters of the width, cut every inch or so along the wreath. Place your knife under the one-inch piece and using your hand gently twist the dough to turn it flat so that you can see the filling. It spills out, so carefully push it back in, and wipe the pan of sugar as it will burn on it.
  8. Cover each ring with a towel, let rise in a warm place for about an hour, until doubled.

    Then bake at 375 degrees for about 25 minutes. It should be golden brown on top. Frost while warm and if desired decorate with candied cherries.

Printable Recipe Card


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