Cherry Kringle

2 teaspoons (1 package) active dry yeast
1 cup warm milk
4 cups bread flour
2 tablespoons granulated sugar
1 teaspoon salt
cup cold butter
cup shortening
2 eggs, slightly beaten
4 cups cherry pie filling
2 cups confectioner’s sugar
2 to 3 tablespoons milk

The day before:
In large mixing bowl, dissolve yeast in warm milk.  In another bowl, combine 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; divided into fourths.  Roll each portion into a 14-inch x 11-inch 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 inches apart on greased baking sheets. Bake at 350 for 25 minutes or until golden brown.  Remove from pans to wire racks to cool completely.  Combine icing ingredients and drizzle over kringles.  Makes 4 loaves.

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