INGREDIENTS

INSTRUCTIONS

Heat oven to 400F. Grease and flour a baking sheet. Mark a 10 inch circle
on sheet.
Cut butter in chunks. Bring butter, water, salt and 1 teaspoon of the sugar
to a boil in a saucepan and boil just until butter melts. (If water boils
longer, too much will evaporate, and proportions will be thrown off.)
Remove from heat and stir in flour all at once. Stir over low heat just
until mixture is smooth and comes away from the sides of the pan in a ball.
Remove from heat and beat in 4 of the eggs one at a time. Drop spoonfuls of
dough onto circle.
Dip a spoon in water and smooth the dough into a ring.
Beat together remaining egg and 1 tablespoon water and brush this glaze
over top of ring. Bake until golden brown and crisp, about 40 to 45
minutes. Cool completely. Dissolve 2 teaspoons cofee powder in 2 teaspoons
hot water. Cool. Beat cream, cocoa, sugar, vanilla and dissolved coffee
until cream holds stiff peaks. Slice off top two-thirds of ring. Pull out
any soft dough. Fill bottom of ring with the whipped cream. Replace top.
Dissolve remaining 1 teaspoon coffee in 2 1/2 tablespoons hot water and
stir into confectioner's sugar until smooth. Pour this icing over top of
ring and let it run down the sides.
Variations:
~ Make several small rings instead of one large one.
~ Sprinkle with nuts before baking. Flavor whipped cream filling with your
favorite liqueur instead of espresso.
~ Omit the coffe icing and sprinkle with powdered sugar instead.
Recipe by: For Women First Magazine 12/90 Posted to EAT-L Digest 28 Mar 97
by Bill Hatcher <bhatcher@GC.NET> on Mar 30, 1997

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