Sugar Plum Ring - Maurine G.

Sugar Plum Ring - Maurine G.

1  pkg.  Dry Yeast                                                   2  Beaten Eggs
1/4  C. Warm Water                                               1/4  C. Melted Butter
1/2  C. Scalded Milk                                               3/4  C. Sugar
1/8  C. Sugar                                                          1  tsp. Cinnamon
1/3  C. Shortening                                                   1/2  C. Whole Blanched Almonds
1  tsp. Salt                                                               1/2  C. Candied Whole Cherries
3 3/4 - 4  C. Flour                                                   1/3  C. Dark Karo Syrup

Soften yeast in warm water.  Combine scalded milk, 1/3 C. sugar, shortening and salt, Cool.  Stir in 1 C. flour, beat well.  Add yeast and eggs.  Add remaining flour or enough to make a soft dough.  Mix thoroughly and place in a greased bowl, turning once to grease surface.  Cover and let rise until double.  Punch down and let rest 10 min.  Divide dough into 4 parts.  Each part should be cut into 10- pieces and shaped into balls.  Dip balls in melted butter, then in the sugar cinnamon blend.  Arrange 1/3 of the balls in greased 10" tube pan.  Sprinkle with almonds and cherries.   Repeat 2 more layers.  Make syrup of left-over butter and karo syrup, then drizzle over the top.  Cover and let rise in warm place until double, about 1 hour.  Bake in 350o oven for 30 min.  Cool 5 min.  Invert pan and remove ring.