Cherry Kringles
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Ingredients:
- 1 yeast (package )
- 1 cup milk (warm (110 - 115°f))
- 4 cup bread ( flour)
- 2 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup butter (cold )
- 1/2 cup shortening (solid )
- 2 egg (s lightly beaten)
- 4 cup cherry ( pie filling ( 2 cans divided into 4's))
- 1 cup milk (warm (110 - 115°f))
- 4 cup bread ( flour)
- 2 tablespoon sugar
- 1 teaspoon salt
- 1/2 cup butter (cold )
- 1/2 cup shortening (solid )
- 2 egg (s lightly beaten)
- 4 cup cherry ( pie filling ( 2 cans divided into 4's))
Dissolve yeast in warm milk. In a separate bowl, combine flour, sugar and salt. Cut in butter and shortening until crumbly. Add to yeast mixture. Add eggs and beat to form soft dough. do not knead. Cover and refrigerate at least 8 hours. Divide cold dough into 4's; roll each into 14 by 11 inch lightly floured surface. Spread filling down center third of dough; fold the sides over and seal. Seal ends and tuck under. Place 2 inch apart on greased baking sheets. Bake at 350°F for 25 minutes till golden. Cool and top with icing made from 2 cups powdered sugar and 2 to 3 tablespoons milk. Yield: 4 loaves; freezes well
Techniques:
baking
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