Taste of Home
Cherry Kringle
TOTAL TIME: Prep: 30 min. + chilling Bake: 25 min. + cooling
YIELD: 4 loaves.
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
Ingredients
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1 package (1/4 ounce) active dry yeast
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1 cup warm whole milk (110° to 115°)
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4 cups bread flour
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2 tablespoons sugar
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1 teaspoon salt
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1/2 cup cold butter, cubed
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1/2 cup shortening
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2 large eggs, lightly beaten
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4 cups cherry pie filling
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ICING:
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2 cups confectioners' sugar
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2 to 3 tablespoons whole milk
Directions
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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.
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2.
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.
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3.
Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
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4.
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.
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