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Cherry Kringle

 Cherry Kringle
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
48 ServingsPrep: 30 min. + chilling Bake: 25 min. + cooling

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm milk (110° to 115°)
  • 4 cups King Arthur Unbleached 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.

2 of 2

Cherry Kringle (continued)

Directions (continued)

  • 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.