Cherry: Cherry Go Round

posted by Kamsy 01-03-102 2:17 PM

from an old Fleischmann's Yeast cookbook.
Cherry Go Round

31/2-4 1/2 c. all purpose or bread flour
1/2 c. sugar
1 pkg active dry yeast
1 c. milk
1/4 c. water
1/2 c. butter or margarine
1 egg
1/2 c. flour
1/2 c. chopped pecans
1/2 c. brown sugar
1 can pitted red sour cherries, drained (reserve some juice)

In large bowl thoroughly mix 1 1/4 c. flour, sugar, salt, and un-dissolved yeast.

Combine milk, water and butter and heat until warm. Gradually add to dry ingredients and beat 2 mins at medium speed, scraping bowl occasionally. Add egg and 3/4 c. flour to make a thick batter, and beat 2 more mins. Stir in enough additional flour to make a very stiff batter. Cover bowl and refrigerate 2 hours, or up to 3 days in refrigerator.

When ready to shape, combine 1/2 c.flour, pecans and brown sugar. Divide dough in half and turn out onto lightly floured surface. Roll each into 14x7 inch rectangle and spread with 3/4 c. cherries. Sprinkle each with half the sugar mixture.

Roll up from long side as for jelly roll, sealing edges. Place seal side down on a greased baking sheet in a circle. Seal ends together firmly. Cut slits 2/3 through ring at 1 inch intervals, turning (twisting) each cut section on its side. Repeat with remaining roll.

Cover and let rise until doubled in bulk, about 1 hr. Bake at 375 20-25 mins or til they test done. Remove from sheets and cool on wire rack.

While warm drizzle with a glaze made from 1 c. powdered sugar and 1 T. cherry juice or more.

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