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Butter Rings

Mother used to make this coffee cake for special occasions. She clipped it from a newspaper more than 55 years ago; it's still a treasured recipe.

48 ServingsPrep: 20 min. + chilling Bake: 25 min.

Ingredients

1 package (1/4 ounce) active dry yeast
3 tablespoons sugar, divided
1/4 cup warm milk (110° to 115°)
4 cups all-purpose flour
1 teaspoon salt
1/2 cup butter
3 egg yolks
1 cup half-and-half cream, heated to lukewarm
Chopped nuts for garnish
ICING:
1 cup confectioners' sugar
1 tablespoon milk
1/4 teaspoon vanilla extract

Directions

Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine
flour, salt and remaining sugar. Cut in butter until mixture
resembles coarse crumbs. Beat the egg yolks into the cream; add to
the flour mixture along with the yeast mixture. Blend well and form
into a ball. Place dough in a greased bowl; cover and refrigerate
overnight.
Punch dough down; place on a lightly floured surface and divide into
six balls. Using hands, roll each ball into a 24-in. rope. On a
greased baking sheet, twist two ropes together, then shape into a 6-
to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat

2 of 2

Butter Rings (continued)

Directions (continued)

with remaining two rings. Cover and let rise until almost doubled,
about 30 minutes.
Bake at 350° for 25 minutes. Bake at 350° for about 25
minutes or until golden brown. Place on wire racks. Combine icing
ingredients; drizzle over warm rings. Yield: 3 coffee cakes.

Nutrition Facts: 1 serving (1 slice) equals 79 calories, 3 g fat (2 g saturated fat), 21 mg cholesterol, 72 mg sodium, 12 g carbohydrate, trace fiber, 2 g protein.