Ring A Ling Pastry
A Ring A Ling Pastry is a delicious and flavorful treat that combines a sweet dough with a nutty filling and tangy orange glaze. The spiral design is easy to do and gives you all the flavors of the pastry in every bite!
Servings: 16 pastries
Calories: 317kcal
Ingredients
Dough
- 4 cups (500 g) all-purpose flour, divided
- ⅓ cup (67 g) granulated sugar
- 2 teaspoons kosher salt
- 2 teaspoons orange zest
- 2 packets (4 ½ teaspoons) active dry yeast
- 1 cup (245 g) whole milk
- ⅓ cup (75.6 g) unsalted butter
- 2 large eggs, room temperature
Filling
- 1 cup (125 g) confectioners' sugar
- 5 tablespoons unsalted butter, room temperature
- 1 cup (117 g) walnuts, finely chopped
Egg Wash
- 1 large egg, room temperature, beaten
Glaze
- 2 cups (250 g) confectioners' sugar
- ⅓ cup orange juice
Instructions
Dough
- To the bowl of a stand mixer with the paddle attachment, add 2 cups flour, granulated sugar, salt, orange zest, and yeast. Mix well and set aside.
- To a small saucepan over medium heat, add the milk and butter. Heat until the mixture reaches a temperature of 120°F-130°F.
- Add the warm mixture to the flour mixture. Mix at low speed until moistened. Then, increase the speed to medium, mixing for an additional 3 minutes.
- Remove the bowl from the stand mixer. By hand, stir in the remaining flour to form a stiff dough.
- Place the dough into a greased bowl and cover with plastic wrap and a towel. Let dough rise in a warm, draft-free area until doubled in size, about 35-50 minutes.
Filling
- To a small bowl, add confectioners' sugar, butter, and walnuts. Mix until combined. Set aside.
Assembly & Baking
- Line two baking sheets with parchment paper.
- Once the dough has doubled in size, punch the dough to deflate it and turn it out onto a floured surface. Roll into a rectangle, approximately 14x20 inches.
- Spread the filling mixture lengthwise over half of the dough. Fold the unfilled dough over the filling. Cut it vertically into 16 equal-sized strips
- Working one strip at a time, hold one end. Twist 4 to 5 times. Coil (or wrap) the twisted strip around the center to create a spiral and tuck the loose end underneath the pastry. Place it onto a lined baking sheet and repeat this process for the remaining strips. I was able to add 8 pastries to each baking sheet.
- Cover. Let rise in a warm place until doubled in size, about 45-50 minutes.
- When ready, preheat the oven to 375°F.
- Brush the risen rolls with the beaten egg and bake for 18-20 minutes.
- Let the pastries cool a bit as you prepare the glaze.
Glaze
- In a small bowl, mix the confectioners' sugar with the orange juice until combined. Drizzle the glaze over the warm pastries. Serve warm.
Nutrition
Serving: 1pastry | Calories: 317kcal