Cherry Kringle
"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."
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
4 loaves
ingredients
- 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
-
ICING
- 2 cups confectioners' sugar
- 2 -3 tablespoons milk
directions
- 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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Reviews
-
just finished reading a booklet from Racine, WI about Danish kringles. had to try it. It was great..... 5 stars
RECIPE SUBMITTED BY
TasteTester
United States
Our family moved to Florida from New York in the 90's, so I've brought not only many of the recipes my family has passed down, but have learned to cook some great Southern dishes as well.? When I found RZ, it opened up a whole new world of cooking -- cuisine from different countries, tried-and-true family hand-me-down recipes, and some interesting and delicious dishes I would never have found on my own.
