Saturday, December 29, 2012

Grammie's Famous Almond Ring

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I posted this picture a while ago and I had a few people ask me for the recipe, so I thought I would post it.
These almond rings are AMAZING! I'm not going to lie. The recipe is from my Grandmother, who always had a bunch of them in her freezer ready for us to eat every time we visited her. She sent the recipe into Taste of Home and her recipe is actually in one of the year books!!! So we're famous! :) It's in the 1999 edition. It brings such good warm memories to any of my mom's side of the family b/c it's an iconic item in our family! Grammie always had it at her house. And many of her heirs have kept up making the recipe. I make it a few times a year.

Here is the recipe copy and pasted from the taste of home website! Please note: any of my family that makes  this always doubles the recipe then makes 3 rings out of it! (otherwise the ring can be too big and overflows the pan)
Almond Ring


  • 3-1/2 to 3-3/4 cups all-purpose flour, divided
  • 1 package (1/4 ounce) active dry yeast
  • 1 cup milk
  • 1/3 cup butter
  • 1/3 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • 1/2 teaspoon salt
  • 1 egg
  • 1/4 cup butter, softened
  • 1/2 cup Imperial Sugar® / Dixie Crystals® Granulated Sugar
  • 1/2 teaspoon almond extract
  • GLAZE:
  • 2 to 3 tablespoons milk
  • 1 teaspoon almond extract
  • 1-3/4 cups confectioners' sugar
  • Sliced almonds, toasted, optional


  • In a large bowl, combine 2 cups flour and yeast. In a saucepan, heat the milk, butter, sugar and salt to 120°-130°. Add to dry ingredients; beat until moistened. Add egg; beat for 3 minutes. Stir in enough remaining flour to form a soft dough.
  • Turn onto floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn on a lightly floured surface; roll into an 18-in. x 12-in. rectangle. In a small bowl, beat filling ingredients until smooth. Spread over dough to within 1 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place on a greased baking sheet, sealing ends to form a ring. Cover and let rise until doubled, about 30 minutes.
  • Bake at 375° for 20-25 minutes or until golden. Remove from pan to a wire rack to cool.
  • In a small bowl, combine milk and almond extract; whisk in confectioners' sugar until smooth. Drizzle over coffee cake. Sprinkle with almonds if desired. Yield: 8-10 servings.

There you go! Please go make it! It's amazing!


Keara said...

yummy!! can't wait to try it. :)

Trina Mayfield said...

I love how it's on to the 3rd generation now! I can't wait to get back to Ecuador to make them again!

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