Holiday Sour Cream Rings Recipe

Holiday Sour Cream Rings Recipe
Holiday Sour Cream Rings Recipe photo by Taste of Home
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Holiday Sour Cream Rings Recipe

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These delicious sour cream rings have become part of our traditional Christmas breakfast. But my family and friends love the sweet flavor so much, I find myself making throughout the year as well.
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling
MAKES:
30 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 30 min. + cooling

Ingredients

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mace
  • 1 teaspoon ground cardamom
  • 5-3/4 to 6-1/2 cups all-purpose flour
  • 1/2 cup each raisins, chopped candied pineapple and chopped candied cherries
  • 1 tablespoon brandy or orange juice
  • 1-1/3 cups confectioners' sugar
  • 4 to 6 teaspoons orange juice
  • Whole candied cherries

Directions

In a large mixing bowl, dissolve yeast in warm water. Add eggs, sour cream, sugar, butter, salt, mace, cardamom and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile combine raisins, pineapple, cherries and brandy or orange juice; mix well and set aside. Punch dough down. Pat into a 16-in. x 12-in. rectangle. Sprinkle with fruit. Fold over and knead lightly to distribute fruit. Divide dough into sixths. Roll each portion into a 16-in. rope. Place two ropes on a greased baking sheet. Intertwine them seven to eight times, joining ends to form a ring. Repeat with remaining dough. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool 15 minutes. Combine confectioners' sugar and orange juice; spread over rings. Decorate with candied cherries. Yield: 3 loaves.
Originally published as Holiday Sour Cream Rings in Cookin' Up Country Breakfasts Cookbook 1994, p63

Nutritional Facts

1 slice: 205 calories, 5g fat (3g saturated fat), 30mg cholesterol, 155mg sodium, 35g carbohydrate (15g sugars, 1g fiber), 4g protein.

  • 2 packages (1/4 ounce each) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 eggs, lightly beaten
  • 2 cups (16 ounces) sour cream
  • 2/3 cup sugar
  • 1/3 cup butter or margarine, melted
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground mace
  • 1 teaspoon ground cardamom
  • 5-3/4 to 6-1/2 cups all-purpose flour
  • 1/2 cup each raisins, chopped candied pineapple and chopped candied cherries
  • 1 tablespoon brandy or orange juice
  • 1-1/3 cups confectioners' sugar
  • 4 to 6 teaspoons orange juice
  • Whole candied cherries
  1. In a large mixing bowl, dissolve yeast in warm water. Add eggs, sour cream, sugar, butter, salt, mace, cardamom and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile combine raisins, pineapple, cherries and brandy or orange juice; mix well and set aside. Punch dough down. Pat into a 16-in. x 12-in. rectangle. Sprinkle with fruit. Fold over and knead lightly to distribute fruit. Divide dough into sixths. Roll each portion into a 16-in. rope. Place two ropes on a greased baking sheet. Intertwine them seven to eight times, joining ends to form a ring. Repeat with remaining dough. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350° for 30-35 minutes or until golden brown. Cool 15 minutes. Combine confectioners' sugar and orange juice; spread over rings. Decorate with candied cherries. Yield: 3 loaves.
Originally published as Holiday Sour Cream Rings in Cookin' Up Country Breakfasts Cookbook 1994, p63

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