- 4 c. flour
- 1/4 c. sugar
- 1 tsp. salt
- 1 c. cold butter (cut into chunks)
- 2 eggs
- 1 c. sour cream (do not use light or fat-free)
- 1 cake loose yeast or 2 1/4 tsp. dry yeast dissolved in 1/4 c. milk (110° to 115°) Allow yeast to sit for about 5-10 minutes.
- 1/2 c. sugar
- I T. cinnamon
- 1 c. walnuts – chopped
- 4 T. melted butter
- Sift all the dry ingredients into a large mixing bowl.
- Cut butter into the dough. Same as if you were making a pie crust. You will know when all the butter has been cut in when you see only small pieces mixed in the dough. The butter pieces help create the buttery goodness.
- Beat the eggs and combine with the sour cream and prepared yeast/milk mixture. Then add to flour.
- Mix all the ingredients together. If you have a dough hook attachment that works best. You can also mix by hand with a large wooden spoon and muscle power. Remove from mixer and place on a floured board. Shape into a ball. Place dough in a large mixing bowl. Cover with plastic wrap and let the dough rest in the refrigerate for 2 hrs. or overnight.
- Divide dough in half. Take half the dough and roll out in a rectangular shape on a floured board or pastry mat. Approximate 18×12-in rectangle.
- Brush the top with melted butter; sprinkle with the cinnamon & chopped nuts mixture to about a 1/2” from the edges. Roll up in jelly-roll style. Then give ring several twists before placing in bakeware.
- Place each ring, seam side down, in a lightly greased deep dish pie pan or cake pan. Pinch the ends together. Cover both pans with a towel and place in a warm area. Let rise for 2 hours.
- Preheat oven to 350 deg. Bake for 25-35 minutes, until light brown and a toothpick comes out clean. Remove from pans and cool on wire rack.
Optional: In a small bowl, combine confectioners’ sugar and just enough water or milk to achieve a consistency to drizzle over the top. Sprinkle top with additional nuts.
- Prep Time: 8 hours
- Cook Time: 35 minutes
Keywords: Ice box, butter ring, ice box butter ring