Cherry Kringle Recipe

4.5 3 6
Cherry Kringle Recipe
Cherry Kringle Recipe photo by Taste of Home
Publisher Photo

Cherry Kringle Recipe

Read Reviews
4.5 3 6
Publisher Photo
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
MAKES:
48 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min. + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Cherry Kringle in Taste of Home December/January 2002, p25

Nutritional Facts

1 slice: 122 calories, 4g fat (2g saturated fat), 15mg cholesterol, 78mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein.

  • 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
  1. 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.
  2. 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.
  3. Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  4. In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles. Yield: 4 loaves.
Originally published as Cherry Kringle in Taste of Home December/January 2002, p25

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Reviews forCherry Kringle

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Kristens198 User ID: 2663751 82745
Reviewed Feb. 6, 2013

"It was okay, not everyone like it though. It baked nicely."

MY REVIEW
Kristens198 User ID: 2663751 83394
Reviewed Dec. 11, 2012 Edited Feb. 6, 2013

"Recipe works great and yields a soft dough. Delicious without the frosting too."

MY REVIEW
StaceyAdamache User ID: 3561566 82743
Reviewed Jan. 15, 2009

"I make this recipe for my family's Christmas dinner and they all loved it!"

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