1/2 Cup Warm Water
2 Pkg Active Dry Yeast
1 1/2 Cup Lukewarm Milk
1/2 Cup Sugar
2 Tbsp Salt
2 Eggs
1/2 Cup Soft Shortning
7 Cups Flour
Filling (fills 2 rings):
4 Tbsp Soften Butter
1 Cup Sugar
4 Tbsp Cinnamon
1 Cup Raisin
METHOD
Measure into
mixing bowl 1/2 cup warm water (110-115 deg). Add 2 pkg of dry yeast, stirring while adding.
Stir in the lukewarm milk, sugar, salt, eggs, shortening, and 3 1/2 cups of the flour. Mix until smooth. Add the remaining 3 1/2 cups of flour until a ball of soft dough starts to form, then knead until smooth and elastic. Put into a greased bowl, grease top of dough, cover with a damp towel and let rise in a warm place until double in size (about 1/2 hour).
Punch down and divide into halves. Roll each into a 15" by 9" rectangle. Spread each with 2 Tbsp of soften butter and sprinkle with 1/2 Cup Sugar, 2 Tbsp Cinnamon, and 1/2 Cup of Raisins.
Roll up lightly, beginning at the wide side. Seal well by pinching edges of roll together. Stretch roll slightly to even, then place sealed edge down, in a ring shape on a lightly greased baking sheet. Pinch ends together to form the ring.
With scissors, make cuts 2/3 of the way throught the ring at 1" intervals. Turn each section on its side. Cover and let rise until double in bulk (about 35-40 min).
Bake at 375 deg for 25-30 minutes until golden brown. Frost while warm with a glaze made from powder sugar moistened with a few drops of water, to make a spreadable icing. Decorate with nuts and cherries. May be frozen before the icing and decorations.
+ Recipe submitted by M. Prinzing.
