CHERRY KRINGLE

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Cherry Kringle image

I first saw this recipe in a Taste of Home holiday recipes magazine and tried it for Christmas. We enjoyed it so much that I now make it several times a year. And even though it's a yeast bread, it doesn't have to be kneaded. Preparation time does not include overnight chilling.

Provided by TasteTester

Categories     Yeast Breads

Time 50m

Yield 4 loaves

Number Of Ingredients 11

1/4 ounce active dry yeast, packet
1 cup warm milk (110-115 degrees)
4 cups bread flour
2 tablespoons sugar
1 teaspoon salt
1/2 cup cold butter
1/2 cup shortening
2 eggs, lightly beaten
4 cups cherry pie filling
2 cups confectioners' sugar
2 -3 tablespoons milk

Steps:

  • In a large mixing 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. Then pinch the ends and tuck under. Place 2 inches apart on greased baking sheets.
  • Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
  • Combine icing ingredients; drizzle over kringles.

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