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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 48 |
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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:
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:
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.
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