Instructions
- In large mixer bowl, combine 1 1/2 cups of flour, yeast, sugar and salt; mix well. Heat water and butter until very warm (120-130°, butter does not need to melt). Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover with plastic wrap. Refrigerate 6 to 12 hours
- While dough is chilling, punch down several times.
- Allow dough to come to room temperature. Divide dough into 2 parts. Roll each part into a 10 1/2 x 14" rectangle. Cut into 3 1/2 squares. Place on greased baking sheets. Cut each square diagonally from each corner to about 1/2" of center. Place rounded teaspoon of preserves in center. There are now 2 points to each corner. Lightly brush every other point with egg wash (1 egg and 1 tablespoon water slightly beaten). Bring moistened points toward center, gently twist and pinch to fasten together. Top each center with a small piece of dough, about 1/2 inch diameter, or use a candied cherry for extra decoration.
- Lightly cover, let rise at room temperature until almost doubled, 10-15 minutes (15-20 minutes for Active Dry Yeast). Bake 15 minutes at 350° or until golden brown. Remove to wire rack, let cool slightly. sprinkle with confectioners sugar.
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