2 T. yeast
1/2 cup warm milk
6 cups flour
1/3 cup sugar
2 tsp. salt
1 cup cold butter
1 1/2 cups warm half and half cream
6 egg yolks, beaten
1 can cherry pie filling
Icing
2 T. butter, softened
3 cups powdered sugar
1/4 t. vanilla
dash of salt
4-5 T. half and half cream
In a small bowl, dissolve yeast in warm milk. In a large bowl, combine the flour, sugar and salt. Cut in butter until crumbly. Add the yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (it will be sticky). Cover and refrigerate overnight.
Punch down dough; divide into quarters. Roll each portion into an 18 x 4 inch rectangle; cut into 1 x 4 inch strips.
Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Place 2 inches apart on greased baking sheets. cover and let rise in a warm place until doubled about 45 minutes.
Using the end of a wooden spoon handle, make a 1/2 inch deep indentation in the
center of each roll. Fill each with about 1 T. pie filling.
Bake at 350 for 14-16 minutes or until lightly browned. Remove from pans to wire racks to cool.
For icing, in a large bowl, beat butter until fluffy. Gradually beat in the sugar, vanilla, salt, and enough cream to achieve a drizzling consistency. Drizzle over rolls.
I have been wanting to make these since I found this recipe in Womans Day. They didn't disappoint us. They were delicious and not too sweet or rich. I just used my kitchen aid mixer for the whole thing and it worked great. This definitely made Nancy sick this day. I am done for the week and will cook low fat food the rest of the time. This is just another way to use our pie cherries! Enjoy!
