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1
For filling:.
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2
Blend chokecherry juice with sugar and cornstarch.
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3
Cook, stirring constantly until thickened and clear.
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4
Add pitted chokecherries.
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5
Cool.
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6
For dough:.
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7
In large bowl mix 1 cup flour, sugar, salt and undissolved yeast.
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8
Combine milk, water and butter or margarine in sauce pan and heat over low heat until liquid is very warm (120 to 130 degrees).
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9
Butter/margarine doesn't need to have melted completely.
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10
Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
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11
Add egg and 1/2 cup flour.
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12
Beat at high speed 2 minutes.
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13
Add enough additional flour to make a stiff batter.
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14
Cover bowl tightly with foil.
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15
Chill in refrigerator 2 hours or overnight.
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16
Remove dough from refrigerator and let warm up and raise slightly, about 1/2 hour.
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17
Turn dough out onto lightly floured board, divide into 18 pieces.
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18
Roll each piece into a rope, 15 inches long.
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19
Hold one end of each rope in place and wind dough around loosely to form coil.
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20
Tuck end firmly underneath.
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21
Place on greased baking sheets about 2 inches apart.
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22
Cover.
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23
Let rise until doubled, about 1 hour.
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24
Make indentations about 1 inch wide in center of each coil.
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25
Pressing to bottom.
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26
Fill with chokecherry filling,.
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27
Bake at 400 degrees for 12 to 15 minutes or until done.
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28
Remove from pans and cool on wire racks.
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29
While cooling, make icing.
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30
When cool, drizzle with thin icing.
