I have been asked to share my ring-a-ling recipe. I do so somewhat reluctantly. It is a one of a kind item and is my specialty. But here it is complete with pics so you can see how it is done.
Makes 2 dozen, can easily be doubled.
Ring-a-lings
2 T. yeast
1/4 C. warm water
1/3 C. butter, melted
3/4 C. milk (warm)
4- 4 1/2 C. flour
1/3 C. sugar
2 tsp. salt
2 tsp. grated orange rind ( I use the dried kind you buy in the spices)
2 eggs
Mix yeast in warm water with a little sugar. Combine butter and milk in large mixing bowl. Beat in sugar, grated orange rind, eggs, and yeast mixture. Gradually add flour to form stiff dough. Let stand 30 minutes. Prepare filling
Filling
1/3 C. butter, softened
1 C. powdered sugar
1 C. walnuts or pecans finely chopped
1 1/2 tsp maple flavoring
Beat butter and sugar till creamy. Add nuts and flavoring.
Roll out dough to a 24X10 inch rectangle. Spread 1/2 of dough with filling.
Fold dough in half. Cut into 1 inch strips.
Twist each strip, tie twisted strip into a knot. Place on greased cookie sheet or parchment lined cookie sheet. 
Cover and let rise in warm place until double in size, 45-60 minutes. Bake at 375 for 10-15 minutes. Frost with glaze. Best if eaten warm.
I often freeze mine in ziplock bags as soon as they are cool enough to not sweat in the bags. Let them thaw at room temp. and microwave for 10-15 seconds.
The filling will goo out of the rolls and bake onto the cookie sheet. We scrape it up into a bowl and call it ring-a-ling candy.
Makes 2 dozen, can easily be doubled.
Ring-a-lings
2 T. yeast
1/4 C. warm water
1/3 C. butter, melted
3/4 C. milk (warm)
4- 4 1/2 C. flour
1/3 C. sugar
2 tsp. salt
2 tsp. grated orange rind ( I use the dried kind you buy in the spices)
2 eggs
Mix yeast in warm water with a little sugar. Combine butter and milk in large mixing bowl. Beat in sugar, grated orange rind, eggs, and yeast mixture. Gradually add flour to form stiff dough. Let stand 30 minutes. Prepare filling
Filling
1/3 C. butter, softened
1 C. powdered sugar
1 C. walnuts or pecans finely chopped
1 1/2 tsp maple flavoring
Beat butter and sugar till creamy. Add nuts and flavoring.
Roll out dough to a 24X10 inch rectangle. Spread 1/2 of dough with filling.
Fold dough in half. Cut into 1 inch strips. Twist each strip, tie twisted strip into a knot. Place on greased cookie sheet or parchment lined cookie sheet. Cover and let rise in warm place until double in size, 45-60 minutes. Bake at 375 for 10-15 minutes. Frost with glaze. Best if eaten warm.I often freeze mine in ziplock bags as soon as they are cool enough to not sweat in the bags. Let them thaw at room temp. and microwave for 10-15 seconds.
The filling will goo out of the rolls and bake onto the cookie sheet. We scrape it up into a bowl and call it ring-a-ling candy.
