Butter Rings Recipe

Butter Rings Recipe photo by Taste of Home

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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.

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Butter Rings Recipe

Prep: 20 min. + chilling Bake: 25 min.

Yield: 48 Servings

20 25 45

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 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.

Nutritional 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.

Originally published as Butter Rings in Country Extra November 1991, p47