Sugarplum Ring

INGREDIENTS:

2 packages active dry yeast
⅓ cup water

1 cup milk, scalded
½ cup sugar
¼ cup shortening
1½ teaspoons salt

5 to 5¼ cups sifted all-purpose flour
2 beaten eggs
½ teaspoon vanilla
¼ teaspoon nutmeg
½ cup chopped mixed fruits and peels
1 cup seedless raisins

 

INSTRUCTIONS:

Soften active dry yeast in ⅓ cup warm water. Combine scalded milk, sugar, shortening and salt. Cool to lukewarm. Stir in about 1½ cups of the flour. Beat vigorously. Add eggs; beat well. Stir in the softened yeast, vanilla, and nutmeg. Add the chopped fruits and peels, then enough remaining flour to make a soft dough. Turn dough out on a well floured surface.

Knead till smooth and elastic, about 6 to 8 minutes. Place the dough in a lightly greased bowl, turning once to grease the surface. Cover and let rise in a warm place till double, about 2 hours. Punch down. Divide in half. Cover; let rest 10 minutes.

Pinch off balls of dough about 1⅓ inches in diameter. Combine ⅔ cup sugar 1 teaspoon cinnamon, and ½ cup chopped California walnuts. Dip top of balls in ⅓ cup melted butter or margarine and then in the sugar mixture. Place balls in layers in 2 greased 5½ cup ring molds. Cover and let rise till double. Bake in a moderate oven (350°) about 20 to 25 minutes. Cool slightly before removing from the pans. Serve warm.

Makes 2.