Butter Rings Recipes

BUTTER RINGS

Steps:

• 1 Set aside 1/3 cup of the sugar. 2 In the large bowl of an electric mixer, beat the butter with the remaining 2/3 cup of sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks one at a time. Add the lemon and orange zests and vanilla extract and beat, scraping the sides of the bowl, until smooth, about 2 minutes more. 3 Stir in the flour and salt until well blended. Shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour up to overnight. 4 Preheat the oven to 325°F. Grease 2 large baking sheets. Cut the dough into 6 pieces. Divide each piece again into 6 pieces. Roll each piece into a 4-inch rope, shape into a ring, and pinch the ends together to seal. Place the rings 1 inch apart on the prepared baking sheets. Brush lightly with the egg white and sprinkle with the reserved 1/3 cup of sugar. 5 Bake 15 minutes or until lightly browned. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BUTTER RING ICING

Steps:

• Combine all ingredients and whisk well. Add more coffee for a thinner pouring consistency.
• This makes enough to frost two butter rings.

MY BAKE SALE BUTTER RINGS

Steps:

• Scald milk; add 1/2 cup sugar, salt, margarine, flavoring and a few drops of food coloring, if using it.
• Cool to lukewarm.
• Dissolve yeast in 1/4 cup very warm water in mixing bowl.
• Add lukewarm milk mixture, egg, and 2 cups flour.
• Beat until smooth.
• Stir in 2 more cups flour to make stiff batter.
• Cover and refrigerate two hours (or up to two days).
• Roll dough into two 14" x 7" oblongs.
• Now, if you desire, you can scatter any of the above listed filling ingredients onto dough, or you can leave it plain.
• Roll up lengthwise and seal edges.
• Form into two rings, sealed edges down on greased baking sheets.one to a sheet and seal ends.
• With a sharp knife, cut 2/3 through rings at 1 inch intervals.
• Twist each section sideways.
• Cover, and let rise in warm place until doubled, about an hour.
• Bake at 375 degrees F. about 25 minutes.
• Frost while warm with thin confectioners glaze and sprinkle with chopped nuts or your choice of toppings.
• Makes two large rings.