Holiday Sour Cream Rings

• 2 packages (1/4 ounce each) active dry yeast
• 1/4 cup warm water (110u0b0 to 115u0b0)
• 2 large eggs, lightly beaten
• 2 cups sour cream
• 2/3 cup sugar
• 1/3 cup butter, melted
• 1-1/2 teaspoons salt
• 1 teaspoon ground mace
• 1 teaspoon ground cardamom
• 5-3/4 to 6-1/2 cups all-purpose flour
• 1/2 cup each raisins, chopped candied pineapple and chopped candied cherries
• 1 tablespoon brandy or orange juice
• 1-1/3 cups confectioners' sugar
• 4 to 6 teaspoons orange juice
• Whole candied cherries

1. In a large bowl, dissolve yeast in warm water. Add eggs, sour cream, sugar, butter, salt, mace, cardamom and 3 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile combine raisins, pineapple, cherries and brandy or orange juice; mix well and set aside. Punch dough down. Pat into a 16-in. x 12-in. rectangle. Sprinkle with fruit. Fold over and knead lightly to distribute fruit. Divide dough into sixths. Roll each portion into a 16-in. rope. Place two ropes on a greased
2. . Intertwine them seven to eight times, joining ends to form a ring. Repeat with remaining dough. Cover and let rise until nearly doubled, about 45 minutes. Bake at 350u0b0 for 30-35 minutes or until golden brown. Cool 15 minutes. Combine confectioners' sugar and orange juice; spread over rings. Decorate with candied cherries.

active dry yeast, warm water, eggs, sour cream, sugar, butter, salt, ground mace, ground cardamom, flour, raisins, brandy, sugar, orange juice, candied cherries

Taken from www.tasteofhome.com/recipes/holiday-sour-cream-rings/ (may not work)