AuthorRetroRuth
From Fleischmann's Yeast, 1959
[cooked-sharing]
Dissolve Fleischmann's Yeast in warm water. Add egg, sugar, and Bisquick. Beat vigorously.
Turn onto a surface dusted with Bisquick. Knead until smooth, 20 times.
Roll into a 16x9 inch rectangle. Spread with Margarine. Sprinkle with sugar, fruit and Diamond walnuts.
Roll up, beginning at wide side. Pinch dough together to seal. Place sealed side down on a greased baking sheet. Pinch ends together to form a ring.
With scissors, make cuts ⅔ through the ring at 1-inch intervals. Turn each section on its side.
Cover. Let rise in a warm place (85 degrees) for about an hour.
Bake in moderate oven (375 degrees) 15-20 minutes. Ice with confectioners sugar icing. Decorate with candied cherries and walnut halves.
Ingredients
Directions
Dissolve Fleischmann's Yeast in warm water. Add egg, sugar, and Bisquick. Beat vigorously.
Turn onto a surface dusted with Bisquick. Knead until smooth, 20 times.
Roll into a 16x9 inch rectangle. Spread with Margarine. Sprinkle with sugar, fruit and Diamond walnuts.
Roll up, beginning at wide side. Pinch dough together to seal. Place sealed side down on a greased baking sheet. Pinch ends together to form a ring.
With scissors, make cuts ⅔ through the ring at 1-inch intervals. Turn each section on its side.
Cover. Let rise in a warm place (85 degrees) for about an hour.
Bake in moderate oven (375 degrees) 15-20 minutes. Ice with confectioners sugar icing. Decorate with candied cherries and walnut halves.
