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    Seven Sisters Butter Ring (Smorkage)

    Source of Recipe


    List of Ingredients

    Butterscotch Filling:
    1 cup almond paste
    1 cup brown sugar
    1/3 cup butter
    1 Pinch salt
    1 Pinch cinnamon
    1/2 egg white
    Custard Filling:
    1 cup prepared custard (use instant custard)
    1 Ring Dough:
    3/4 cup butter or margarine -- softened
    1 package cake yeast
    2/3 cup warm water
    2/3 cup lukewarm milk
    2/3 cup sugar
    1/2 teaspoon salt
    1/2 teaspoon lemon extract
    1 egg
    2 cups sifted all-purpose flour
    2 tablespoons milk
    2 tablespoons sugar
    White frosting -- optional


    To prepare Butterscotch Filling: Mix almond paste, brown sugar, butter,
    salt, cinnamon and egg white until smooth. Set aside. Prepare custard; set
    To prepare Rings: Divide butter in half and spread each half on an
    8x8-inch square of waxed paper. Chill.

    Dissolve yeast in warm water. Add lukewarm milk, sugar, salt, lemon extract
    and egg; mix well. Add flour and mix until smooth. Divide dough in half.
    Roll half of dough on well-floured board to an 8x12-inch rectangle. Place 1
    square of chilled butter on two-thirds of dough. Fold uncovered third of
    dough over the middle third, then fold the remaining third over the top.
    Again, fold one end over middle third and fold remaining third over top,
    making a square of nine layers. Wrap in waxed paper and refrigerate 30 minutes.
    Roll the dough flat to pie shell-thickness. Take an 8-inch greased pan
    and line bottom and sides with a 10-inch square cut out of pastry dough.
    Put 1/2 cup of Butterscotch Filling, topped with 1/2 cup of custard into
    dough-lined pan and spread evenly.

    Spread a thin layer of Butterscotch Filling on the rest of the rolled out
    dough, re-rolled into another square, about 8x8-inches. Roll up like a
    cinnamon roll.
    Cut into 7 slices, about 1/2-inch thick, and arrange the slices on top of
    the filled cake pan. Repeat assembly with second half of butter, dough and
    fillings to make a second ring. Let pastries rise for 45 minutes. Brush
    tops with milk, sprinkle with sugar; or if desired, glaze with thin
    frosting. Bake at 350 F. until golden brown, approximately 30 minutes. Cool
    and remove from pan.
    Rings will keep for several days stored in plastic ziplock bags in the

    Makes 2 rings, about 12 servings each.




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