Prep 25 mins
Cook 25 mins
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.
- 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
- 2 cups confectioners' sugar
- 2 -3 tablespoons milk
- 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.
just finished reading a booklet from Racine, WI about Danish kringles. had to try it. It was great..... 5 stars