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Cherry Kringle Recipe

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The soft dough in this recipe is so easy to work with. It bakes into a golden tender pastry that surrounds a luscious cherry center. Since the recipe makes four loaves, I serve one and freeze the other three for future use. -Mary Christianson, Carmel, Indiana

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Cherry Kringle Recipe

Prep: 30 min. + chilling Bake: 25 min. + cooling

Yield: 48 Servings

30 25 55

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm milk (110° to 115°)
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter, cubed
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons milk

Directions

In a large bowl, dissolve yeast in warm milk. In another bowl, combine the flour, sugar and salt; cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs; beat to form a very soft dough (do not knead). Cover and refrigerate for at least 8 hours.
Turn dough onto a lightly floured surface; divide into fourths. Roll each portion into a 14-in. x 11-in. rectangle; spread cherry pie filling down the center third of each rectangle. Starting at a long side, fold a third of the dough over filling; fold other third over top; pinch to seal. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets.
Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles. Yield: 4 loaves.

Nutritional Facts 1 serving (1 slice) equals 122 calories, 4 g fat (2 g saturated fat), 15 mg cholesterol, 78 mg sodium, 19 g carbohydrate, trace fiber, 2 g protein.

Originally published as Cherry Kringle in Taste of Home December/January 2002, p25

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