Butter Rings Recipes

BUTTER RINGS

Steps:

• Dissolve yeast and 2 teaspoons sugar in milk; set aside. Combine flour, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Beat the egg yolks into the cream; add to the flour mixture along with the yeast mixture. Blend well and form into a ball. Place dough in a greased bowl; cover and refrigerate overnight. , Punch dough down; place on a lightly floured surface and divide into six balls. Using hands, roll each ball into a 24-in. rope. On a greased baking sheet, twist two ropes together, then shape into a 6- to 8-in. ring. Pinch ends together and sprinkle with nuts. Repeat with remaining two rings. Cover and let rise until almost doubled, about 30 minutes. , Bake at 350° for 25 minutes. Bake at 350° for about 25 minutes or until golden brown. Place on wire racks. Combine icing ingredients; drizzle over warm rings.

CRISPY VIDALIA ONION RINGS IN BUTTERMILK BATTER

Steps:

• In a 3-quart pot, preheat 4-inches oil to 375 degrees F.
• In a shallow bowl, combine flours, cayenne, paprika, salt, and white pepper. Pour the buttermilk into another shallow dish.
• Toss the onion rings in the flour mixture and shake off excess flour. Add to buttermilk mixture and make sure the rings are thoroughly coated. With a clean hand, add rings to flour mix again and shake off any excess flour.
• Begin to fry in preheated oil in small batches, 1/4 of total amount at a time. Cook onion rings for about 3 to 5 minutes, turning occasionally with metal tongs or slotted spoon, until crispy and browned. Drain on paper towels and keep in warm place (low oven, about 200 degrees F) until ready to serve. Sprinkle with extra salt, if needed.
• In a heavy-bottomed saucepan, sweat onions and garlic in olive oil until translucent. Add peppers and vegetable stock and stew until 1/2 of stock has evaporated. Add spices and chiles. Cover with vinegar and wine. Allow to cook, uncovered, until most of the liquid has evaporated. Let cool, then puree in a food processor, and season with pepper and salt, to taste.
• Yield: 3 cups Preparation Time: 30 minutes Cooking Time: 1 hour

GRANDMOTHER'S OLD FASHIONED BUTTER ROLL

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking pan.
• In a large bowl, mix together flour and salt. Cut shortening in thoroughly with a pastry blender until mixture resembles breadcrumbs. Stir in water and press dough together with your hands. Roll out pastry into a large rectangle. Spread the butter evenly over the pastry, then sprinkle on 1/4 cup sugar and nutmeg. Roll up the dough jelly roll style and pinch to seal. Cut into 12 even slices. Place the rolls in the prepared pan.
• In a small saucepan, heat milk, 2/3 cup sugar and vanilla until mixture begins to bubble. Pour milk mixture over rolls.
• Bake in preheated oven until brown, about 30 to 40 minutes.

BUTTER RINGS

Steps:

• 1 Set aside 1/3 cup of the sugar. 2 In the large bowl of an electric mixer, beat the butter with the remaining 2/3 cup of sugar at medium speed until light and fluffy, about 2 minutes. Beat in the egg yolks one at a time. Add the lemon and orange zests and vanilla extract and beat, scraping the sides of the bowl, until smooth, about 2 minutes more. 3 Stir in the flour and salt until well blended. Shape the dough into a ball. Wrap in plastic wrap and refrigerate 1 hour up to overnight. 4 Preheat the oven to 325°F. Grease 2 large baking sheets. Cut the dough into 6 pieces. Divide each piece again into 6 pieces. Roll each piece into a 4-inch rope, shape into a ring, and pinch the ends together to seal. Place the rings 1 inch apart on the prepared baking sheets. Brush lightly with the egg white and sprinkle with the reserved 1/3 cup of sugar. 5 Bake 15 minutes or until lightly browned. Have ready 2 wire cooling racks. 6 Transfer the baking sheets to the racks. Let the cookies cool 5 minutes on the baking sheets, then transfer them to the wire racks to cool completely. Store in an airtight container up to 2 weeks. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MY BAKE SALE BUTTER RINGS

Steps:

• Scald milk; add 1/2 cup sugar, salt, margarine, flavoring and a few drops of food coloring, if using it.
• Cool to lukewarm.
• Dissolve yeast in 1/4 cup very warm water in mixing bowl.
• Add lukewarm milk mixture, egg, and 2 cups flour.
• Beat until smooth.
• Stir in 2 more cups flour to make stiff batter.
• Cover and refrigerate two hours (or up to two days).
• Roll dough into two 14" x 7" oblongs.
• Now, if you desire, you can scatter any of the above listed filling ingredients onto dough, or you can leave it plain.
• Roll up lengthwise and seal edges.
• Form into two rings, sealed edges down on greased baking sheets.one to a sheet and seal ends.
• With a sharp knife, cut 2/3 through rings at 1 inch intervals.
• Twist each section sideways.
• Cover, and let rise in warm place until doubled, about an hour.
• Bake at 375 degrees F. about 25 minutes.
• Frost while warm with thin confectioners glaze and sprinkle with chopped nuts or your choice of toppings.
• Makes two large rings.

BUTTER RING ICING

Steps:

• Combine all ingredients and whisk well. Add more coffee for a thinner pouring consistency.
• This makes enough to frost two butter rings.

BROWN-BUTTER-FRIED ONION RINGS

Steps:

• Place buttermilk in a medium bowl. Place flour in another medium bowl; season with salt and pepper. Working in batches, toss onion rings in flour; shake off excess. Dip in buttermilk, letting excess drip back into bowl. Return to flour and toss to coat again; shake off excess.
• Heat 4 Tbsp. butter in a large skillet over medium, stirring occasionally, until lightly browned and foaming. Add half of onion and cook, turning once, until golden brown and crisp, 8-10 minutes. Transfer to paper towels with tongs; season with salt and pepper. Repeat with remaining butter and onion.

BUTTERMILK ONION RINGS

Steps:

• In a large shallow bowl, toss onions with buttermilk. In another large bowl, whisk together flour, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon ground pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside.
• In a 5-quart heavy-bottom saucepan, heat oil until a deep-fry thermometer registers between 325 and 350 degrees. Lift rings out of the buttermilk (letting excess drip off); toss with remaining flour mixture to coat. Place on floured sheet.
• Working in small batches, carefully place coated rings (shaking off excess flour) into hot oil. Cook until golden, gently turning with tongs, 2 to 3 minutes. Transfer rings to a paper-towel-lined baking sheet. Repeat with remaining rings.