Ingredients
1 package (1/4 ounce) active dry yeast1 cup warm whole milk (110° to 115°)4 cups bread flour2 tablespoons sugar1 teaspoon salt1/2 cup cold butter, cubed1/2 cup shortening2 large eggs, lightly beaten4 cups cherry pie fillingICING:2 cups confectioners’ sugar2 to 3 tablespoons whole milk
Preparation
In a large 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 14x11-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. Pinch ends and tuck under. Place 2 in. apart on greased baking sheets.
Bake at 350° for 25 minutes or until golden brown. Remove from pans to wire racks to cool completely.
In a small bowl, combine confectioners’ sugar and enough milk to achieve desired consistency; drizzle over kringles.
