Door County Cherry Kringle, Yield 4 Kringles
1 package yeast
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
1 quart Door County Cherries prepared as for a pie or 4 cups cherry pie filling
2 cups powdered sugar
2 to 3 tablespoon milk
1/2 tsp. almond extract
Dissolve yeast in warm milk.
In another bowl, combine flour, sugar, salt. Cut in butter and shortening. Add to yeast mix. Add eggs and beat to form a soft dough but do not knead. Cover and refrigerate for at least 8 hours.
Turn dough onto generously floured surface. Divide into fourths. Roll each portion into a 14 x 11" rectangle. Spread cherry fill 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 and tuck under. Place 2" apart on greased baking sheet (I used parchment paper). Brush any excess flour off kringle and spritz with water.
Bake 350 for 25 minutes or until golden brown. Remove from pan and onto wire rack to cool completely before icing.
Recipe credit: Taste of Home