Total TimePrep: 30 min. + rising Bake: 15 min. + cooling
- 1 package (1/4 ounce) active dry yeast
- 1/4 cup warm water (110° to 115°)
- 1 cup warm whole milk (110° to 115°)
- 3/4 cup shortening, divided
- 1/3 cup sugar
- 3 large eggs, room temperature, divided use
- 1 teaspoon salt
- 1/4 teaspoon each ground mace, lemon extract and vanilla extract
- 4 to 4-1/2 cups all-purpose flour
- 1 can (21 ounces) cherry pie filling
- 1-1/2 cups confectioners' sugar
- 1/2 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
- 1/3 cup chopped almonds
- In a large bowl, dissolve yeast in water. Add the milk, 1/4 cup shortening, sugar, 2 eggs, salt, mace, extracts and 2 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.
- Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down. On a large floured surface, roll dough out to a 24x16-in. rectangle. Dot half of the dough with 1/4 cup shortening; fold dough lengthwise. Fold the dough 3 times lengthwise, then 2 times widthwise, each time dotting with some of the remaining shortening. Place dough in a greased bowl; cover and let rise 20 minutes.
- On a floured surface, roll dough into a 16x15-in. rectangle. Cut into 8x3/4-in. strips; coil into spiral shapes, tucking ends underneath. Place in 2 greased 15x10x1-in. baking pans. Cover and let rise in a warm place until doubled, about 1 hour.
- Beat remaining egg. Make a depression in the center of each roll; brush with egg. Fill with 1 tablespoon pie filling. Bake at 375° for 15-18 minutes or until golden brown. Cool on a wire rack. Combine the first 3 glaze ingredients; drizzle over rolls. Sprinkle with almonds.
Nutrition Facts1 pastry: 137 calories, 5g fat (1g saturated fat), 17mg cholesterol, 70mg sodium, 21g carbohydrate (10g sugars, 1g fiber), 2g protein.
Jul 15, 2020
To those who had trouble with the instructions for the 3/4 cup shortening: 1/4 cup goes into the dough 1/4 cup is dotted on the dough before the first fold The remaining 1/4 cup is dotted on the additional folds (because it gets smaller after each fold, there is no need to indicate how much on each remaining fold) A simple recipe and a beautiful result!
Apr 26, 2020
The directions for how to fold it and put on shortening are very very confusing. It was a mess.
Apr 17, 2019
This is in answer to the rating/comment by elaineren. "Dot half of the dough with ¼ cup of shortening; fold dough lengthwise. Fold the dough three times lengthwise, then two times widthwise, each time dotting with some of the remaining shortening." In other words each time you fold the dough lengthwise dot with 1/4 cup of shortening, thus making a total of 3/4 cup.
Sep 28, 2014
@ elaineren you use the last 1/4 cup shortening during all the folding steps. I am not sure if you use part of it when folding it 3 times lengthwise OR when folding it 2 times width wise. The directions could use some work as they are not very specific.
Jun 13, 2011
Yes - But there seems to be a problem with the ingredients/directions. Recipe calls for 3/4 c shortening, 1/4 of which is incorporated into the dough, 1/4 is dotted on the dough when rolling -- where is there remaining 1/4 c included?