Butter Rings Recipe
Butter Rings Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
48 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 25 min.
MAKES:
48 servings
TOTAL TIME:
Prep: 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 or margarine
  • 3 egg yolks
  • 1 cup light 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 as for pie crust. 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 board and divide into six balls. Using hands, roll each ball into a 24-in rope. On a greased cookie 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 allow to rise until almost doubled, about 30-45 minutes. Bake at 350° for about 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.
Originally published as Butter Rings in Country Extra November 1991, p47

Nutritional Facts

1 slice: 79 calories, 3g fat (2g saturated fat), 21mg cholesterol, 72mg sodium, 12g carbohydrate (4g sugars, 0 fiber), 2g protein.

  • 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 or margarine
  • 3 egg yolks
  • 1 cup light cream, heated to lukewarm
  • Chopped nuts for garnish
  • ICING:
  • 1 cup confectioners' sugar
  • 1 tablespoon milk
  • 1/4 teaspoon vanilla extract
  1. Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter as for pie crust. 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 board and divide into six balls. Using hands, roll each ball into a 24-in rope. On a greased cookie 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 allow to rise until almost doubled, about 30-45 minutes. Bake at 350° for about 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.
Originally published as Butter Rings in Country Extra November 1991, p47

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