RING A LINGS

Ring a Lings image

Provided by Pat Duran

Time 2h5m

Number Of Ingredients 17

DOUGH:
4 to 4 1/2 c pillsbury best all purpose flour
1/3 c granulated sugar
1 tsp salt
2 tsp grated orange peel
2 pkg active dry yeast
1 c milk
1/3 c margarine or butter
2 large eggs
FILLING:
1 c powdered sugar
1/3 c margarine or butter, softened
1 c filberts, pecans or walnuts ,ground
GLAZE
3 Tbsp granulated sugar
1/4 c orange juice
1/4 tsp orange extract

Steps:

1. Dough: Combine 2 cups of the flour, sugar, salt,orange peel and yeast; mix well. Set aside. In small saucepan, heat milk and butter until very warm. Add warm liquid and eggs to flour mixture; blend at low speed until moistened. Beat 3 minutes at medium speed.
2. 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 a warm place away from draft, until light and doubled in size, 35 to 50 minutes.
3. Filling: In small bowl. blend butter and sugar until smooth. Stir in nuts; set aside. --- Glaze: In second small bowl, blend glaze ingredients, cover and set aside.
4. Making Ring a Lings: Grease 2 large cookie sheets. Stir down dough to remove all air bubbles. On floured surface, roll dough to 22x12-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.
5. 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 about 30-45 minutes.
6. Heat oven to 375^. Uncover rolls. Bake 9-12 minutes or until light golden brown. Brush tops of rolls with glaze. Bake for 3-5 minutes until golden brown. Immediately remove from cookie sheets; cool on wire racks. Serve warm. These freeze well.