-Janis/Rebecca
* Exported from MasterCook *
Serving Size : 16 Preparation Time :3:30
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INGREDIENTS FOR YEAST DOUGH
3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
2 tablespoons dry yeast
1/2 cup water -- warmed
1 whole egg
4 cups bread flour
INGREDIENTS FOR YEAST DOUGH
3/4 cup milk
1/2 cup sugar
2 teaspoons salt
1/2 cup butter
2 tablespoons dry yeast
1/2 cup water -- warmed
1 whole egg
4 cups bread flour
INGREDIENTS FOR APPLE-NUT FILLING
1/4 cup melted butter
2 cups Golden Delicious apples -- cored, peeled, and diced
1/2 cup walnuts -- chopped
1/4 cup sugar
1 teaspoon cinnamon
INGREDIENTS FOR VANILLA GLAZE
2 cups sugar, powdered
3 tablespoons milk
1/2 teaspoon vanilla
Scald milk. Stir in sugar, salt and butter. Cool to lukewarm. Sprinkle yeast over warm water in large bowl. Stir until dissolved. Stir in milk mixture add beaten egg and 2 cups of flour. Beat until smooth. Stir in remaining 2 cups of flour, mixing well. Cover tightly and refrigerate at least 2 hours or up to 3 days. We love to have this for Christmas Morning and to give as gifts. I have never frozen it, but I have a friend who has and she says it "freezes well"!
Divide dough in half. Roll out each half to about 14 x 7 inch rectangle. (The measurement here is the one that I was given, however I usually make it bigger.) Brush with the melted butter. Combine rest of ingredients for the filling. (When making the filling, I usually finely dice the apples in the food processor.) Spread half evenly over each rectangle. Roll from the long side sealing edges. Place sealed edges down in circle on greased baking sheets (I use a pizza pan - it seems to be just the perfect size.) in a circle. Seals ends together firmly. Cut two-thirds of way into rings at 1 inch intervals. Turn each section on its side. Cover and let rise in a warm place doubled in bulk (1 to 1 1/2 hours). Bake at 350ยบ for 20 to 25 minutes, until golden brown. While still warm (I usually do this immediately after removing it from the oven so the frosting doesn't have that "raw" powdered sugar taste.) drizzle with vanilla glaze and decorate, if desired, with candied cherries and chopped walnuts. Makes 2 rings. NOTES : This recipe comes from a class I taught as the cooking mini-classes leader in Relief Society Homemaking when we lived in Lancaster (1980). Sister Marilyn Williams was my Stake leader and she gave me the recipe. It has become a traditional family favorite and a favorite of friends to whom I have given it as gifts. ~Janis/Mom :o)
