CHERRY KRINGLE

Cherry Kringle image

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

Provided by Taste of Home

Time 55m

Yield 4 loaves.

Number Of Ingredients 12

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

Steps:

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 : Calories 122 calories, Fat 4g fat (2g saturated fat), Cholesterol 15mg cholesterol, Sodium 78mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 0 fiber), Protein 2g protein.