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Olsen's Danish Village Bakery Seven Sisters Butter Ring
1 C. almond paste
1 C. brown sugar
1/3 C. butter
1/2 egg white
1 C. prepared custard (use instant custard)
3/4 C. butter or margarine, softened
1 package cake yeast
1/4 C. warm water
1/4 C. lukewarm milk
1/4 C. sugar
1/2 t. salt
1/2 t. lemon extract
2 C. sifted all-purpose flour
2 T. milk
2 T. sugar
White frosting, optional
To prepare butterscotch filling:
Mix almond paste, brown sugar, butter, salt, cinnamon and egg white until smooth. Set aside. Prepare custard; set aside.
To prepare rings:
Divide butter in half and spread each half on an 8-by-8-inch square of wax paper. Chill.
Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract and egg; mix well. Add flour and mix until smooth. Divide dough in half.
Roll half of dough on well-floured board to an 8-by-12-inch rectangle. Place 1 square of chilled butter on two-thirds of dough. Fold uncovered third of dough over the middle third, then fold the remaining third over the top. Again, fold one end over middle third and fold remaining third over top, making a square of nine layers. Wrap in wax paper and refrigerate 30 minutes.
Roll the dough flat to pie-shell thickness. Line bottom and sides of an 8-inch greased pan with a 10-inch square cut out of pastry dough. Put 1/2 cup of Butterscotch Filling, topped with 1/2 cup of custard, into dough-lined cake pan and spread evenly.
Spread a thin layer of Butterscotch Filling on the rest of rolled-out dough, re-rolled into another square, about 8 by 8 inches. Roll up like a cinnamon roll. Cut into 7 slices, about 1/2-inch thick, and arrange the slices on top of the filled cake pan.
Repeat assembly with second half of butter, dough and fillings, to make second ring.
Let pastries rise for 45 minutes. Brush tops with milk, sprinkle with sugar; or if desired, glaze with thin frosting. Bake at 350°F. until golden brown, about 30 minutes. Cool and remove from pan.
Rings will keep for several days stored in plastic Ziploc bags in the refrigerator.
Makes 2 rings, about 12 servings each.
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