Cooking & Baking

As for cooking time, find a recipe for a similar confection and use the same.

Maybe, if you can get the ear of a professional baker, ask him how much butter flavor and vanilla he would use. And double-check time and temp. I've seen several references to the dough being like a brioche, if that helps. Or if you're feeling adventurous, substitute real butter for lard, and compare to other brioches for time and temp.

As for "form into ring", I'm a little puzzled, since it doesn't say "roll up" first -- just fold. I guess you could roll it out in a long strip, fold, pinch the long edges, and roll it up like a cinnamon roll. Just wing it -- if no one knows what it looked like, no one will know if you get it wrong.