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Coconut Kringles

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Ingredients You'll Need

4 1/2 cups plus 1/3 cup all-purpose flour
1/3 cup plus 1/4 cup sugar
2 packages Fleischmann's® Rapid Rise Yeast
1 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
1/2 cup water
3 eggs
3/4 cup flaked coconut, toasted or chopped
Slivered almonds, toasted


1. In large bowl, combine 1 1/2 cups flour, 1/3 cup sugar, undissolved yeast and salt. Cut 1/3 cup butter into small pieces; combine with milk and water. Heat butter mixture until warm (105º to 115ºF). Stir into dry ingredients. Stir in 2 eggs, coconut and additional 2 1/2 to 3 cups flour to make stiff batter; grease top. Cover bowl tightly with plastic wrap; refrigerate for 2 to 24 hours.

2. Combine 1/3 cup flour and remaining 1/4 cup sugar. Cut in remaining butter until crumbly. Reserve.

3. On floured surface, roll dough to 14- × 12-inch rectangle. Cut into 14 (1-inch wide) strips. Roll to (14-inch length) ropes. Shape as pretzels: Form each rope into "U". Lift ends of each rope, cross twice and fold back over center of rope. Place on two large greased baking sheets. Cover; let rise in warm, draft-free place until doubled in size, about 15 to 30 minutes.

4. Lightly beat remaining egg; brush on rolls. Sprinkle sugar mixture on rolls. Bake at 375ºF for 15 to 20 minutes or until done, switching position of sheets halfway through baking. Remove from sheets; cool on wire racks.

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