Directions: |
Directions:In a large bowl thoroughly mix 1 1/4 cups of flour, sugar, salt and undissolved Fleischmann's Active Dry Yeast.
Combine milk, water, Fleischmann's margerine in a saucepan. Heat over low heat until liquids are warm (Margerine does not need to melt). Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 3/4 cup flour, or enough flour to make a thick batter. Beat at high speed 2 minutes, scaping bowl occasionally. Stir in enough additional flour to make a stiff batter.
Cover bowl tightly with alumium foil. Refergerate dough at least 2 hours (Dough may be kept in refrigerator for 3 days).
When ready to shape dough, combine 1/2 cup flour, pecans and brown sugar. Turn dough out onto lightly floured board and divide in half. Roll 1/2 of the dough to a 14x7" rectangle. Spread with 3/4 cup cherries. Springkle with 1/2 the brown sugar mixture. Roll up from the long side as for jelly roll. Seal edges. Place sealed edge down in a circle on grased baking sheet. Seal ends together firmly. Cut slits 2/3 through dough, cherries and brown sugar mixture. Cover: let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
Bake in moderate oven (375ºF) about 20-25 minutes, or until done.
Remove from baking sheet and cool on wire racks. Frost while warm with confectioners' sugar frosting. |
This recipe for Cherry-Go-Round is from