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: 50 mins
• 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

1. 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.
2. 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.
3. Bake at 350 degrees for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
4. Combine icing ingredients; drizzle over kringles.