2 packages dry yeast or 2 Tbsp yeast
¾ cup sugar, plus 1 tsp
¾ cup potato flakes
2 cup warmed milk
1 Tbsp salt
2 eggs
½ cup oil
4-5 cup flour
For filling
1 (20-oz) can cherry-pie filling
½ cup sugar
2½ Tbsp cornstarch
½ tsp almond extract
2 Tbsp butter or margarine

For streusel topping (optional)

½ cup flour
¼ cup butter or margarine
½ cup sugar
½ cup finely chopped coconut (optional)


Dissolve yeast into ¾ cup warm water and 1 tsp sugar. Set aside.
Dissolve potato flakes in warmed milk; pour into blender with salt, remaining sugar, eggs, and oil. Blend well.
In a bowl, mix 4 cups flour with blended ingredients. Add risen yeast. Mix in additional flour if dough is too sticky. Cover and let rise until dough doubles in size.
Meanwhile, make filling. Heat all ingredients in a saucepan; cook slowly until thickened. Cool. If using streusel topping, mix flour, butter, and sugar until crumbly. Add coconut.
Shape dough into small balls and place on a greased pan. Brush with oil and let rise. Make indentations in each and fill with cooled cherry mixture. Top with streusel, if desired. Bake 11–12 minutes at 400°F. After baking, brush with melted margarine or 1 Tbsp sugar dissolved in 3 Tbsp hot water.


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