Ingredients
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2 (1/4 ounce) packages active dry yeast
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1/2 cup warm water
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1 cup milk, warm
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1 cup sugar
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1 cup butter or 1 cup Crisco, melted
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1 teaspoon salt
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6 eggs, beaten
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6 cups flour (may need up to 8 cups)
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2 dried beans (for the babies)
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colored sugar sprinkle or candied fruit
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3 cups powdered sugar
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6 tablespoons butter
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1 (12 ounce) can solo almond filling (Substitute Danish - Almond Filling, marzipan or the jam of your choice if you can't find the Solo Almond Filli)
Instructions
- Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
- In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
- Add the salt, eggs, and yeast mixture and blend thoroughly.
- Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
- Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
- Dough may be made with a standing mixer and dough hook.
- Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
- Cover loosely with plastic wrap and let rise until doubled.
- Punch down the dough and divide in half.
- To prepare rings, divide dough in half and flatten into a long oval.
- Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
- Join ends together leaving large oval hole in the middle.
- Cover and let rise until double, about 1 hour.
- While the bread is rising, preheat oven to 350°F.
- Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
- Remove and let loaves cool on wire racks.
- Icing: Mix all the icing ingredients together until fluffy and well blended.
- To serve, frost cooled loaves with icing.
- Decorate with different colored sugars or candied fruit.