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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.
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.