Christmas Coffee Ring
The Horman family uses this for Christmas day Brunch.
2 packages or 2 cakes yeast
2 cups lukewarm water
⅓ cup granulated sugar
6 ½ cups sifted flour
2 eggs
⅓ cup melted shortening
In a large mixing bowl, mix 2 packages yeast, 2 cups lukewarm water, 1 tablespoon salt, and ⅓ cup granulated sugar. Add 2 cups sifted flour. Beat for about 2 minutes with mixer. Add 2 eggs, and ⅓ cup melted shortening (cooled). Beat for 1 more minute. Add approximately 4 ½ cups flour and mix a small portion at a time. Let set for 20 minutes. Divide into fourths. Put on floured board and roll out each fourth into a 9 x 15-inch rectangle. Spread soft margarine on dough; spread brown sugar, and cinnamon over all. Roll up from 1 edge. Keep cut side down. Shape into a circle. With scissors, cut almost thru, 1-inch apart, twist each one sideways, and cut side up. Cover and let rise for 40 to 60 minutes. Place on greased cookie sheets and bake at 375° for 10 to 20 minutes. Immediately remove from pan and place on wire rack to cool. Spread with powdered sugar frosting and decorate with nuts and maraschino cherries.
Vi Horman
This recipe comes from the Guten Appetit cookbook and is used with permission from Jon Childers, head of the Amana Society Heritage Museum.
