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Yield: 24 Servings

Ingredients:

* 1 pk Red Star Quick-Rise Yeast -or Active Dry Yeast
* 3 To 3 1/4 cups all purpose -flour
* 1 ts Salt
* 1/3 c Sugar
* 2 Eggs
* 1/2 c Water
* 1/3 c Shortening


Instructions:

Cherry or raspberry -preserves Preheat oven to 350F. In large mixer bowl combine 1 1/2 cups of all purpose flour yeast sugar and salt; mix well. Heat water and butter until very warm (120F to 130F); butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat for 3 minutes at medium speed. by hand gradually stir in remaining flour to make a soft dough. Cover with plastic wrap. Refrigerate for 6 to 12 hours. While dough is chilling punch down several times. Allow dough to come to room temperature. Divide dough into 2 parts. Roll each part into a 10 1/2 x14-inch rectangle. Cut into 3 1/2 inch squares. Place on greased baking sheets. Cut each square diagonally from each corner to within about 1/2 inch of center. Place rounded teaspoon of preserves in center. There are now 2 points to each corner. Lightly brush every other point with egg wash (1 egg and 1 tablespoon water slightly beaten). Bring moistened points toward center gently twist and pinch to fasten together. Top each center with a small piece of dough about 1/2 inch in diameter or use a candied cherry for extra decoration. Lightly cover; let rise at room temperature until almost doubled 10 to 15 minutes (15 to 20 minute for Active Dry Yeast). Bake for 15 minutes at 350F or until golden brown.