Resembling cinnamon rolls,
these cream cheese-filled treats make a wonderful late morning
breakfast. Bits of sweet cherries set them apart typical breakfast
breads.
Cherry Swirls
1 1/2 cups milk
2 (1/4-ounce) packages active dry yeast or 5 teaspoons
active dry yeast
6 cups (approximately) all-purpose or bread flour, divided
use
2 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
2 large egg yolks
1/2 teaspoon vanilla extract
1 cup butter or margarine, softened
3 large eggs
3/4 teaspoon salt
1 cup dried cherries, chopped
In a saucepan over medium
heat, scald milk then cool to 105°-115°F. Add yeast and
let stand for 5 minutes. Stir in 1 cup of the flour; mix well,
then set aside for 1 hour.
In a small bowl beat cream
cheese with sugar until smooth and creamy. Beat in egg yolks
and vanilla, until blended. Refrigerate until needed.
In a mixing bowl cream
together butter and 3/4 cup of the flour with an electric mixer
until light and fluffy. Stir in yeast mixture. Beat in whole
eggs, one at a time, beating after each addition. Beat in salt
and up to 4 cups of the remaining flour to make a stiff dough.
On a floured surface knead
dough for 8 to 10 minutes, or until smooth and elastic. Place
in an oiled bowl, turning to coat the surface of dough. Cover;
let rise in a warm place for 1 hour, or until doubled in size.
Grease a baking sheet;
set aside.
Roll dough out to a 10
x 12-inch rectangle. Spread with cream cheese mixture and cherries.
Roll up, jelly roll style from long side. Cut into 1-inch slices,
flatten slightly, then place on baking sheet to rise for 45 minutes.
Bake rolls in a preheated
350°F oven until golden brown, 12 to 15 minutes. Cool on
a wire rack.
