Old Fashion Morning Pastry Ring-A-Lings

Do you subscribe to any commercial recipe sites such as Betty Crocker or Pillsbury? I do, partly because with a little tweaking, you can make some tasty dishes, or at the very least get a little inspiration. Their recipes include their brand of ingredients, and often give you coupons as well.  That’s a nice plus. The down side is that you are constantly bombarded with e-mail links to their recipe sites.

Most of the time, I move their links to another folder in my e-mail files aptly named “Recipe Links” until I have a chance to see what’s cooking. Sorting through the recipe links while sipping on a cup of coffee is a nice break from whatever else might be happening on any particular day.

Recently I received an e-mail from Pillsbury regarding their baking contests of the past. You could click on the year you were born and see what the winning recipe was for that year. Mine was Ring-A-Lings. It sounded too much like Ding-A-Lings, which really is fitting for me. I tend to wander about and often appear like a daft old lady. But make no mistake about it, I’m as sharp as a tack and I don’t miss a thing.

I thought this recipe looked like fun. Sweet, with a kiss of orange and a dusting of pecans. I can just imagine these home-made pastries on a Christmas Morning Breakfast Buffet.

Old Fashion Morning Pastry Ring-A-Lings
Pastry Dough
4 to 4 1/2 cups Flour, divided
1/3 cup Sugar
2 teaspoons Kosher Salt
2 teaspoons Orange Zest
2 packets Active Dry Yeast
1 cup Milk
1/3 cup Butter
2 Eggs

Note: To measure the flour, lightly spoon flour into measuring cup; then level off with a knife.

In large bowl, combine 2 cups of the flour, 1/3 cup sugar, salt, orange zest and yeast; mix well.

In small saucepan, heat milk butter until very warm (120 to 130 degrees.). Add warm liquid and the eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed. By hand, stir in remaining 2 to 2 1/2 cups flour to form a stiff dough.

Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85 degrees) until light and doubled in size, 35 to 50 minutes. While the dough rises, make the filling.

Note: Great places to let dough rise would be to set the oven to warm, once warmed shut off the heat and let the dough rise. Another place is the dryer. Run it for a few minutes to warm up, then shut off and place the dough inside to rise.

Pastry Filling
1 cup Powdered Sugar
1/3 cup Butter, softened
1 cup Ground Pecans

In small bowl, blend powdered sugar and 1/3 cup butter until smooth. Place nuts into a coffee or spice grinder, ground well. Stir in ground nuts; set aside.

Make the glaze for the pastry.

Orange Glaze
3 tablespoons Sugar
1/4 cup Orange Juice

In second small bowl, blend sugar with orange juice until the sugar completely dissolves. Cover and set aside.

When the pastries are ready for a second rise, grease 2 large cookie sheets and set aside.

Stir down dough to remove all air bubbles. On floured surface, roll dough to 22-inch by 12-inch rectangle. Spread filling mixture lengthwise over half of dough. Fold dough over filling. Cut crosswise into 1-inch strips; twist each strip 4 to 5 times. To shape rolls, hold folded end of strip down on greased cookie sheet to form center; coil strip around center. Tuck loose end under. Repeat with remaining twisted strips. Cover; let rise in warm place until light and doubled in size, 30 to 45 minutes.

While the pastry rises, heat oven to 375 degrees.

Uncover dough. Bake 9 to 12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake an additional 3 to 5 minutes or until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures.

3 thoughts on “Old Fashion Morning Pastry Ring-A-Lings”

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