Printable | Taste of Home

Cherry Kringle

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
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling
ICING:
2 cups confectioners' sugar
2 to 3 tablespoons milk

In a large mixing bowl, dissolve yeast in warm milk. In another bowl,

Printed from tasteofhome.com Oct 13, 2008

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Cherry Kringle cont.

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.
Combine icing ingredients; drizzle over kringles.

Yield: 4 loaves.