A cherished pastry from the American Midwest offers a unique centerpiece for holiday tables. This ring-shaped delicacy, known for its flaky layers and sweet fillings, has become a staple in certain communities, particularly during the autumn season.
The pastry is often linked with family holidays, evoking a sense of comfort and tradition. It serves as a perfect, neutral topic of conversation during large gatherings, allowing for lighthearted debate over which local bakery makes the best version. The act of sharing this food can be as meaningful as any heartfelt conversation.
Recipe: Cherry and Almond Pastry Ring
Ingredients:
220g lukewarm milk
25g caster sugar
7g sachet dried yeast
1 tsp salt
200g strong white bread flour
160g plain flour
40g plain wholemeal flour
200g cold unsalted butter
230g marzipan
100g sour cherry jam or compote
Beaten egg, to glaze
Icing sugar
Method:
1. In a large bowl, whisk together the lukewarm milk, sugar, yeast, and salt until dissolved. In a separate bowl, combine the three flours. Add the flour mixture to the milk and stir with a spatula until a dough forms. Knead the dough in the bowl until it has a uniform texture, then cover and leave to rise for one hour.
2. For the butter block, slice the cold butter and arrange the pieces into a rectangle on a sheet of baking paper. Fold the paper over the butter and use a rolling pin to press the slices into a thin, solid block, roughly 14cm x 32cm. Wrap it and chill in the refrigerator.
3. Roll the risen dough into a large rectangle, approximately 16cm x 70cm. Unwrap the butter block and place it in the center of the dough. Fold the sides of the dough over the butter to encase it completely. Then, fold the dough into thirds, like a letter, to create layers. Place it in a container and chill for 30 minutes.
4. Remove the dough and roll it into a 30cm x 20cm rectangle. Fold it into thirds once more and return it to the fridge for another 30 minutes. Repeat this rolling and folding process one final time, chilling again for 30 minutes.
5. Slice the marzipan thinly. Divide the dough in half lengthways and roll each piece into a long strip, about 16cm x 70cm. Spoon a line of cherry jam down the center of each strip, then layer the sliced marzipan on top. Fold the far edge of the dough over the filling, then fold the near edge over that, pinching to seal. Shape each strip into a ring, tucking one end into the other.
6. Place the rings on baking paper-lined trays. Brush the surface of each with beaten egg and bake at 210C (190C fan)/410F for about 22 minutes, until golden brown. Allow to cool, then gently press down on each pastry with another tray to flatten slightly. Drizzle with a simple icing made from icing sugar and water. Let the icing set before slicing and serving.
