Caramel Cinnamon Breakfast Ring
My mother-in-law is amazingly low key. Whenever I visit for the holidays she teaches me some of her family recipes. Some are family traditions and other, like her famous Anise cookies, are just a cut out from some box she found in the late 80s. I’m somewhat relieved to actually put these on a blog for safe keeping.
NOTE: This dough recipe makes 2 rings, feel free to half it and the filling can be anything you’d like.
Let’s do this…
Prep Time: 2 hrs
Active Time: 20 minutes
Cook Time: 30-35 minutes
Delicious Factor: 10 stars
Ingredients
2 packages active dry yeast (4.5 tsp)
1/2 cup warm water (105-115 deg)
1/2 cup lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/2 cup butter or shortening plus 2 tbsp
4.5-5 cups All Purpose Flour
Filling: Rasins, Nuts, Cinnamon, Cardamom
Goat Milk Caramel Sauce
Directions
Dissolve yeast in warm water. Stir in milk, sugar, salt eggs, shortening and 2.5 cups of four. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Turn dough onto lightly floured board; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. (At this point dough can be refrigerated 3-4 days.)
Cover; let rise in warm place until double, about 1.5hrs. (Dough is ready if impression remains when touched.)
Punch down dough and shape dough. Divide dough into 2 balls (save one or use both).
Roll the dough out so it is about 1/4 inch thick and about 16-18 inches long and 9-12 inches wide.
Melt your 2 tbsp of butter and spread about half on the dough then dust with cinnamon. Then cover the dough evenly with a mixture of your filling: Chopped nuts (we like walnuts), rasins, other dried fruit, and drizzle 2-3 tbsp of caramel sauce (as much or little as you’d like).
Once filling is covering the dough take the long side (16-18 inch side) and roll it until it meets the other end and forms a log. Transfer the log onto a baking sheet and shape into a ring or heart, pulling the middle ever so gently to gain length to your desired shape. Fold the ends into each other and press together to form a seal.
Cover; let rise until double, about 30 minutes.
Heat oven to 375 degrees.
Cover ring with remaining butter, insert 1/4 inch slits on the top every 1.5-2 inches.
Place in the middle rack. Bake for 30-35 minutes, until golden and center of ring isn’t doughy,