Chokecherry crown rolls

Yield: 4 Servings

Measure Ingredient
4¼ cup Unsifted flour
½ cup Sugar
2 teaspoons Salt
2 packs Yeast
¾ cup Milk
½ cup Water
½ cup Margarine
1 Egg -- room temperature
Chokecherry filling:
2 cups Chokecherries -- pitted
1 cup Chokecherry juice
¼ cup Sugar
¼ cup Cornstarch

Blend chokecherry juice with sugar and cornstarch. Cook, stirring constantly until thickened and clear. Add pitted chokecherries. Cool.

In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.

Combine milk, water and margarine in sauce pan and heat over low heat until liquid is very warm (120 to 130 degrees). Margarine doesn't need to have melted.

Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and ½ cup flour. Beat at high speed 2 minutes. Add enough additional flour to make a stiff batter. Cover bowl tightly with foil. Chili 2 hours or overnight.

Remove dough from refrigerator and let warm up and raise slightly, about ½ hour. Turn dough out onto lightly floured board, divide into 18 pieces. Roll each piece into a rope, 15 inches long.

Hold one end of each rope in place and wind dough around loosely to form coil. Tuck end firmly underneath. Place on greased baking sheets about 2 inches apart. Cover. Let rise until doubled, about 1 hour.

Make indentations about 1 inch wide in center of each coil. Pressing to bottom. Fill with chokecherry filling, Bake at 400 degrees for 12 to 15 minutes or until done. Remove from pans and cool on wire racks. When cool. drizzle with thin icing.

~ - - - - - - - - - - - - - - - - - NOTES : Billings Gazette 9/4/91 Recipe By : Donna Ferdinand

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