|Active dry yeast/1 cake compressed yeast||1⁄4 Ounce (1 Package)|
|Water||1⁄4 Cup (4 tbs)|
|Milk||3⁄4 Cup (12 tbs), scalded and cooled to lukewarm|
|Butter/Margarine||1⁄2 Cup (8 tbs), melted|
|Granulated sugar||1 Tablespoon|
|Egg||1 , slightly beaten|
|All purpose flour||3 1⁄2 Cup (56 tbs)|
|Red cherry preserves||1 Cup (16 tbs)|
|Confectioners sugar||2 Tablespoon|
|Red sour pitted cherries||1⁄2 Cup (8 tbs) (Packed In Syrup)|
Use very warm water (105°F.to 115° F.) for dry yeast; use lukewarm (80°F.to 90 °F.) for compressed.
Sprinkle dry yeast or crumble cake into water.
Let stand for a few minutes; then stir until dissolved.
Mix with milk, butter, 1/3 cup granulated sugar, salt, and egg.
Add 2 1/2 cups of the flour, and beat until smooth.
Stir in enough more flour to make a soft dough.
Turn out on lightly floured board, and knead until smooth and elastic, about 5 minutes.
Put in buttered bowl, cover and let rise in warm place until doubled, about 1 1/2 hours.
When light, punch down.
Turn out on lightly floured board, and knead lightly.
Divide dough into 4 equal pieces.
Shape each piece into a roll about 8 inches long.
Cut each in 8 pieces.
Roll each piece into a ball, and dip in granulated sugar.
Put a layer of balls in greased 9-inch tube pan so that balls barely touch.
Put small dots of cherry preserves between balls.
Proceed until all ingredients are used.
Cover, and let rise until doubled, about 1 hour.
Bake in preheated moderate oven (375°F.) for 30 to 35 minutes.
Turn out, and cool on rack.
When cold, put on serving plate, and sift confectioners' sugar over top.
Just before serving, decorate with well-drained pitted red cherries.