Cover again with a towel for around 25 minutes.Take the cut part, twist so the filling is facing upward.Using scissors or very sharp knife slice the ring every 2 inches making around 10 cuts.Roll out, spread with the filling, and roll up like a jelly roll then form into a ring, you decide how much to use depending on sweetness level (I used half a can for two rings or less).Place into a bowl, cover with plastic wrap, and a saucepan cover.Place on a floured board and knead for around 3 minutes with floured hands.Pour the lukewarm milk mixture slowly mixing in with the flour along with sugar, eggs, and vanilla.In a large mixer bowl using a flat beater, add the flour, yeast, salt to the bowl. Add to a food processor with rum, juice, and zest. Scrape mixture into a small bowl, cover, and chill thoroughly before using.ġ tablespoon finely grated zest and 3 tablespoons juice from 1 medium orangeįor the filling: bring apricots, sugar, and 1 cup water to boil in a medium saucepan over medium-high heat around 17 minutes. Continue boiling, stirring constantly, until mixture is thick and shiny, 1 1/2 to 2 minutes.
Chill thoroughly before using it.ġ2 ounces fresh or frozen raspberries or blueberries (about 2 1/2 cups)ġ 1/2 tablespoons cornstarch dissolved in 2 tablespoons waterįor the filling: Bring berries, sugar, lemon juice, salt, cinnamon, and cornstarch mixture to boiling, stirring occasionally, in a medium saucepan over medium heat. Add lemon zest, egg, and vanilla about 1 minute. Cut in butter with a pastry cutter or rub in with your fingers until combined.Ģ teaspoons finely grated zest from 1 lemonįor the filling: Beat cream cheese, sugar, flour, and salt with a hand-held electric mixer beat until smooth, 2 to 4 minutes. 1/3 cup light or dark brown sugar, packedĥ tablespoons cold butter, cut into 8 piecesĨ ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)Ĥ tablespoons unsalted butter, room temperature, cut into small piecesįor the filling: Combine chocolate, granulated sugar, and cinnamon.
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