Ring a Lings
By
Pat Duran
@kitchenChatter
1
This recipe is by a 1955 Pillsbury Bake Off Contest winner,Bertha Jorgensen- her recipe and Pillsbury's Photo!
★★★★★ 1 vote5
Ingredients
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DOUGH:
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4 to 4 1/2 cpillsbury best all purpose flour
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1/3 cgranulated sugar
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1 tspsalt
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2 tspgrated orange peel
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2 pkgactive dry yeast
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1 cmilk
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1/3 cmargarine or butter
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2 largeeggs
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FILLING:
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1 cpowdered sugar
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1/3 cmargarine or butter, softened
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1 cfilberts, pecans or walnuts ,ground
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GLAZE
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3 Tbspgranulated sugar
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1/4 corange juice
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1/4 tsporange extract
How to Make Ring a Lings
- 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.
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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.