Old Fashioned Holiday Almond Ring


  • 2 pkg active dry yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening butter or margarine, softened
  • 4 1/2 – 5 cups all-purpose flour


  • 1 12 oz can SOLO almond filling
  • Topping
  • Confectioner’s Sugar
  • Milk
  • 8 Half Cherries Maraschino or Candied
  • Sliced Almonds


Dissolve yeast in warm water Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour.

Beat until smooth.

Mix in enough of the remaining flour to make the dough easy to handle.

Turn dough onto a lightly floured board

Knead until smooth and elastic, about 5 minutes.

Place in greased bowl; turn greased side up. (At this point, the dough could be refrigerated 3-4 days).

Cover; let rise in a warm place until doubled.

Punch down dough, divide into two parts,

roll each part into approximately 5” x 16” rectangle.


Spread half of filling on each rectangle of dough.

Do not spread evenly – concentrate it towards 1 of the long edges.

Starting with the long side with the most filling, roll dough into a tube and then bring ends together to form a ring.

Place on a cookie sheet and set in a warm place to rise until doubled.

Bake in a 350-degree oven until light brown (about 25-30 minutes).


While rings are still warm (but not hot), spread with frosting made with confectioner’s sugar and a small amount of milk.

Frosting should be soft enough to flow slightly, but not cover the whole ring.

While frosting is still soft, put about 8 half cherries on each ring.

Sprinkle with sliced almonds.

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