Prep 2 hrs 30 mins
Cook 15 mins
Something like a delicious cross between a danish and a kolache using a native fruit.
- 4 1⁄4 cups unsifted flour
- 1⁄2 cup granulated sugar
- 2 teaspoons salt
- 2 (1/4 ounce) packages yeast
- 3⁄4 cup milk
- 1⁄2 cup water
- 1⁄2 cup butter or 1⁄2 cup margarine
- 1 egg, room temperature
- 2 cups chokecherries, pitted
- 1 cup chokecherry juice
- 1⁄4 cup granulated sugar
- 1⁄4 cup cornstarch
- 1 cup confectioners' sugar
- 1 -2 tablespoon milk (to get to drizzling consistency)
- For filling:.
- Blend chokecherry juice with sugar and cornstarch.
- Cook, stirring constantly until thickened and clear.
- Add pitted chokecherries.
- For dough:.
- In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.
- Combine milk, water and butter or margarine in sauce pan and heat over low heat until liquid is very warm (120 to 130 degrees).
- Butter/margarine doesn't need to have melted completely.
- Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
- Add egg and 1/2 cup flour.
- Beat at high speed 2 minutes.
- Add enough additional flour to make a stiff batter.
- Cover bowl tightly with foil.
- Chill in refrigerator 2 hours or overnight.
- Remove dough from refrigerator and let warm up and raise slightly, about 1/2 hour.
- Turn dough out onto lightly floured board, divide into 18 pieces.
- Roll each piece into a rope, 15 inches long.
- Hold one end of each rope in place and wind dough around loosely to form coil.
- Tuck end firmly underneath.
- Place on greased baking sheets about 2 inches apart.
- Let rise until doubled, about 1 hour.
- Make indentations about 1 inch wide in center of each coil.
- Pressing to bottom.
- Fill with chokecherry filling,.
- Bake at 400 degrees for 12 to 15 minutes or until done.
- Remove from pans and cool on wire racks.
- While cooling, make icing.
- When cool, drizzle with thin icing.