Ring a Lings

Name: Ring a Lings
Prep time: 40 min
Cook time: 1 h 25 min
Total time: 2 h 5 min
Yield: makes 22 rolls
Cuisine: Hungarian
Ingredients: DOUGH:; 4 to 4 1/2 c pillsbury best all purpose flour; 1/3 c granulated sugar; 1 tsp salt; 2 tsp grated orange peel; 2 pkg active dry yeast; 1 c milk; 1/3 c margarine or butter; 2 large eggs; FILLING:; 1 c powdered sugar; 1/3 c margarine or butter, softened; 1 c filberts, pecans or walnuts ,ground; GLAZE; 3 Tbsp granulated sugar; 1/4 c orange juice; 1/4 tsp orange extract

By Pat Duran
@kitchenChatter

These are perfect for breakfast or brunch.
This recipe is by a 1955 Pillsbury Bake Off Contest winner,Bertha Jorgensen- her recipe and Pillsbury's Photo!

Rating:

★★★★★ 1 vote5

Comments:

6 Comments

Serves:

makes 22 rolls

Prep:

40 Min

Cook:

1 Hr 25 Min

Method:

Bake

Ingredients

DOUGH:
4 to 4 1/2 c

pillsbury best all purpose flour
1/3 c

granulated sugar
1 tsp

salt
2 tsp

grated orange peel
2 pkg

active dry yeast
1 c

milk
1/3 c

margarine or butter
2 large

eggs
FILLING:
1 c

powdered sugar
1/3 c

margarine or butter, softened
1 c

filberts, pecans or walnuts ,ground
GLAZE
3 Tbsp

granulated sugar
1/4 c

orange juice
1/4 tsp

orange extract
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How to Make Ring a Lings

Step-by-Step

Dough:
Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside.
In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
Filling:
In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside.
---
Glaze:
In second small bowl, blend glaze ingredients, cover and set aside.
Making Ring a Lings:
Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling.
Cut crosswise into 1-inch strips; twist each strip 4 to 5 times.
To shape rolls:
Hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place, until light and doubled in size about 30-45 minutes.
Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown.
Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.