Creamy chive rings

1 servings

Ingredients

Quantity Ingredient
1 pack Active dry yeast -- 1/4
Ounce
¼ cup Warm water -- 110/115 deg.
1 cup Milk
½ cup Butter or margarine --
Divided
¼ cup Instant potato flakes
1 each Egg -- beaten
¾ cup Whipping cream
⅓ cup Fresh chives
⅓ cup Sugar
1⅛ teaspoon Salt
1 each Egg -- beaten
4¼ cup All-purpose flour --
Divided
Sesame or poppy seeds
Chopped or dried chives
½ teaspoon Salt

Directions

FILLING

In a small bowl, mix yeast and warm water; set aside. In a saucepan, heat milk, butter, potato flakes, sugar and salt to 110/115 deg.

Cool. Stir in yeast and egg. Gradually add enough flour to form a stiff dough. Turn out onto a floured surface. Knead until smooth and elastic, about 6-8 minutes, adding additional flour if necessary.

Place dough in greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, place all filling ingredients in the top of a double boiler; cook and stir until thickened. Cool. Punch dough down; divide in half. On a floured surface, roll each half into a l6-in. x 12-in. rectangle.

Spread half the cream mixture on the dough. Roll up jelly-roll style, starting at the narrow end. Seal edges. Place on a greased cookie sheet, seam side down. Shape into a ring and cut 1-in. slices almost through the roll. Lay slices flat. Melt remaining butter and brush ring. Sprinkle with sesame or poppy seeds. Repeat with remaining dough and filling. Cover rings and let rise in a warm place until doubled, about 1 hour. Bake at 350 deg. for 20-25 minutes or until lightly browned. Cool on wire rack. (Rings freeze well.) Yield: 2 rings

Recipe By : Country Woman

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