Save on Pinterest

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
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min. + cooling
  • Makes
    4 loaves

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1 cup warm whole 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 large eggs, lightly beaten
  • 4 cups cherry pie filling
  • ICING:
  • 2 cups confectioners' sugar
  • 2 to 3 tablespoons whole 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 14x11-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.
Nutrition Facts
1 slice: 122 calories, 4g fat (2g saturated fat), 15mg cholesterol, 78mg sodium, 19g carbohydrate (11g sugars, 0 fiber), 2g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Recommended Video