Sweet Bread Seven Sisters Butter Ring

posted by SandyOH 12-15-101 4:24 AM

* Exported from MasterCook *
Seven Sisters Butter Ring (Smorkage)
Recipe By : Tribune-Chronicle - Feb. 14, 2001
Serving Size : Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Butterscotch Filling:
1 cup almond paste
1 cup brown sugar
1/3 cup butter
1 Pinch salt
1 Pinch cinnamon
1/2 egg white

Custard Filling:
1 cup prepared custard (use instant custard)

1 Ring Dough:
3/4 cup butter or margarine -- softened
1 package cake yeast
2/3 cup warm water
2/3 cup lukewarm milk
2/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon lemon extract
1 egg
2 cups sifted all-purpose flour

2 tablespoons milk
2 tablespoons sugar
White frosting -- optional

To prepare Butterscotch Filling: Mix almond paste, brown sugar, butter, salt, cinnamon and egg white until smooth. Set aside. Prepare custard; set aside.

To prepare Rings: Divide butter in half and spread each half on an 8x8-inch square of waxed paper. Chill.

Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract and egg; mix well. Add flour and mix until smooth. Divide dough in half. Roll half of dough on well-floured board to an 8x12-inch rectangle. Place 1 square of chilled butter on two-thirds of dough. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again, fold one end over middle third and fold remaining third over top, making a square of nine layers. Wrap in waxed paper and refrigerate 30 minutes.

Roll the dough flat to pie shell-thickness. Take an 8-inch greased pan and line bottom and sides with a 10-inch square cut out of pastry dough. Put 1/2 cup of Butterscotch Filling, topped with 1/2 cup of custard into dough-lined pan and spread evenly.

Spread a thin layer of Butterscotch Filling on the rest of the rolled out dough, re-rolled into another square, about 8x8-inches. Roll up like a cinnamon roll. Cut into 7 slices, about 1/2-inch thick, and arrange the slices on top of the filled cake pan. Repeat assembly with second half of butter, dough and fillings to make a second ring. Let pastries rise for 45 minutes. Brush tops with milk, sprinkle with sugar; or if desired, glaze with thin frosting. Bake at 350 F. until golden brown, approximately 30 minutes. Cool and remove from pan.

Rings will keep for several days stored in plastic ziplock bags in the refrigerator.

Makes 2 rings, about 12 servings each.
Source: Olsen's Danish Village Bakery, Solvang, CA
Tribune Chronicle - Feb 14, 2001

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