3 3/4 c. all-purpose flour
1/2 c. sugar
2 tsp. salt
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. stick butter
1 egg, room temperature
1 can cherry pie filling
Confectioners' sugar frosting

Or whatever flavor you like.

In a large bowl thoroughly mix 1 cup flour, sugar, salt and undissolved yeast. Combine milk, water and butter in a saucepan. Heat over low heat until liquids are very warm, 120 to 130 degrees. butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour. Beat at high speed 2 minutes, scraping bowl occasionally. Add enough additional flour to make a stiff batter. Cover bowl tightly with aluminum foil. Chill 2 hours or overnight.

Turn dough out onto lightly floured board; divide into 18 equal pieces. Gently roll each piece to rope 15" long. Hold one end of each rope in place and wind dough around loosely to form coil; tuck end firmly underneath. Place on greased baking sheets about 2" apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Make indentations about 1" wide in center of each coil, pressing to bottom; fill with pie filling. Bake at 400 degrees 12 to 15 minutes or until done. Remove from baking sheets and cool on wire racks. When cool, drizzle with confectioners' sugar icing.

CONFECTIONERS' SUGAR ICING:

1 c. confectioners' sugar
About 1/4 c. warm water or milk

Mix together. Add more sugar or liquid depending on how thick or thin you want your icing.