Cherry Kringle

Cherry Delight


1 package active, dry yeast

1 cup warm milk

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


2 cups confectioners' sugar

2-3 tablespoons milk



In a large mixing bowl, dissolve yeast and warm milk. In another bowl, combine the flour, sugar, and salt; cut in butter in sortening 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; spreas 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 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.

Makes about: 4 loaves