Cherry Puff Trees Recipe
Ingredients
| Active dry yeast | 1 | |
| Warm water | 1⁄4 Cup (4 tbs) | |
| Milk | 1 Cup (16 tbs), scalded | |
| Shortening | 1⁄2 Cup (8 tbs) | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Salt | 1 Teaspoon | |
| All purpose flour | 3 3⁄4 Cup (60 tbs) | |
| Eggs | 2 Small, beaten | |
| Cherries | 1 Cup (16 tbs), candied |
Directions
Soften yeast in warm water.
Combine scalded milk, shortening, sugar, and salt.
Cool to lukewarm.
Stir in 2 cups of the flour; beat till smooth.
Add eggs and yeast.
Mix well.
Beat in remaining flour to make a very thick batter.
Beat 1 1/2 minutes or till smooth.
Cover; let rise till double, about 1 hour.
Add cherries; stir down.
On greased baking sheets, mark 3 triangles, each 8 inches tall, and 6 inches wide, using rubber spatula.
Drop batter by teaspoons within marked triangles one spoonful at top, two for second row, and so on, ending with sixth row of six spoonfuls.
Add two spoonfuls for "trunk."
Let rise till double, about 1 hour.
Bake at 375° for 15 minutes or till lightly-browned.
When slightly cooled, brush with Orange Glaze.
If desired, trim with clusters of halved candied cherries.
Combine scalded milk, shortening, sugar, and salt.
Cool to lukewarm.
Stir in 2 cups of the flour; beat till smooth.
Add eggs and yeast.
Mix well.
Beat in remaining flour to make a very thick batter.
Beat 1 1/2 minutes or till smooth.
Cover; let rise till double, about 1 hour.
Add cherries; stir down.
On greased baking sheets, mark 3 triangles, each 8 inches tall, and 6 inches wide, using rubber spatula.
Drop batter by teaspoons within marked triangles one spoonful at top, two for second row, and so on, ending with sixth row of six spoonfuls.
Add two spoonfuls for "trunk."
Let rise till double, about 1 hour.
Bake at 375° for 15 minutes or till lightly-browned.
When slightly cooled, brush with Orange Glaze.
If desired, trim with clusters of halved candied cherries.
Chef
