Ring a Lings
This recipe is by a 1955 Pillsbury Bake Off Contest winner,Bertha Jorgensen- her recipe and Pillsbury's Photo!
4 to 4 1/2 cpillsbury best all purpose flour
1/3 cgranulated sugar
2 tspgrated orange peel
2 pkgactive dry yeast
1/3 cmargarine or butter
1 cpowdered sugar
1/3 cmargarine or butter, softened
1 cfilberts, pecans or walnuts ,ground
3 Tbspgranulated sugar
1/4 corange juice
1/4 tsporange extract
How to Make Ring a Lings
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.
In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside.
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.