2 ¼ teaspoons (1 package) active dry yeast
1 cup warm milk
4 cups bread flour
2 tablespoons granulated sugar
1 teaspoon salt
½ cup cold butter
½ cup shortening
2 eggs, slightly beaten
4 cups cherry pie filling
ICING:
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.
Continually improving. All rights reserved.
Send comments or suggestions to mimijacobs91@yahoo.com
You are here:
Bread Recipes
Click any link below to visit other parts of our site
Return
Home
Recipe
of the Week
Table of
Contents
Index
Breads
Index