3 3/4 cups all-purpose flour
1/2 cup granulated sugar
1 envelope quick-rise instant yeast
1 tsp. salt
1 cup milk
1/4 cup water
1/2 cup butter or margarine
1 large egg
In a large bowl, combine 11/4 cups flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm -- 120°F to 130°F (48°C to 54°C). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap; refrigerate 2 to 24 hours.
Remove dough from refrigerator; divide into 2 equal portions. On lightly floured surface, roll each to 18 x 10-inch rectangle. Spread cherry filling evenly over each rectangle to within 1/2-inch of edges. Roll up tightly from long sides as for jelly roll. Pinch seams to seal; shape into rings. Place on greased baking sheets. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. Bake at 375°F (190°C) for 20 to 25 minutes or until done. Remove from sheets; cool on wire rack. Drizzle with powdered sugar glaze.
Cherry filling: 1/2 cup firmly packed brown sugar, 1/2 cup all-purpose flour and 1/2 cup chopped pecans. Stir to blend. Add 1 14 oz. can red tart pitted cherries, drained.
Powdered sugar glaze: In small bowl, combine 1 cup powdered sugar, sifted; and 1 to 2 tbsp. milk. Stir until smooth.
Makes 2 strudel rounds.
Source: Fleischmann's Yeast
Date: August 6, 2004