1 packet of active dry yeast
1/4 cup of warm water
1/2 cup of milk
1/4 cup of butter or margarine
2 tablespoons of sugar
1 teaspoon of salt
3 to 3 1/2 cups of all-purpose flour, sifted
2 lightly beaten eggs
Your preferred jelly
Glaze:
1 cup of confectioner's sugar
1 1/2 tablespoons of milk
1/4 teaspoon of vanilla extract
1 packet of active dry yeast
1/4 cup of warm water
1/2 cup of milk
1/4 cup of butter or margarine
2 tablespoons of sugar
1 teaspoon of salt
3 to 3 1/2 cups of all-purpose flour, sifted
2 lightly beaten eggs
Your preferred jelly
Glaze:
1 cup of confectioner's sugar
1 1/2 tablespoons of milk
1/4 teaspoon of vanilla extract
Dissolve the yeast in warm water. Reserve
Heat the milk to a simmer and mix with butter or margarine, sugar, and salt
Let it cool and add 1 cup of flour
Mix well
Beat the mixture well
Add the dissolved yeast and eggs
Add more flour until a firm dough forms
Place the dough on a floured surface and knead for about 10 minutes, until smooth and elastic
Shape into a ball and place in a greased bowl
Cover and let it rise for about 1 hour and 15 minutes
Let the dough rest for another 10 minutes
Shape into a ring as shown in the photos
Let it rise again to double its size (about 45 minutes)
Bake in a moderate oven (190°F) for about 25 minutes or until golden brown
While warm, place 1 tablespoon of jelly in the center of each rosette
Sprinkle with glaze made by mixing all ingredients together and using immediately.
