Cherry Kringle

• 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

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.

active dry yeast, warm milk, bread flour, sugar, salt, cold butter, shortening, eggs, cherry pie filling, icing, sugar, milk

Taken from www.food.com/recipe/cherry-kringle-281483 (may not work)