Cherry Kringle

Name: Cherry Kringle
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; 2 cups confectioners' sugar; 2 to 3 tablespoons whole milk

11 ingredients

5 steps

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
2 cups confectioners' sugar
2 to 3 tablespoons whole milk

Directions

1

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.
2

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
3

.
4

Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
5

In a small bowl, combine confectioners' sugar and enough milk to achieve desired consistency; drizzle over kringles.