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Cherry Kringle
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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, 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
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Printed from tasteofhome.com Oct 13, 2008Copyright Reiman Media Group, Inc © 2008 |