Recipes

In a large mixing bowl, dissolve yeast in milk and water.

Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth.

Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed.

Punch dough down. Roll into a 30-in. x 9-in. rectangle. Crumble filling over dough.

Starting with the 30-in. edge, roll up and seal edge. Place, seam side down, on a greased baking sheet.

With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up.

Loosely twist strips around each other, keeping cut sides up. shape into a ring and pinch ends together.

Cover and let rise 1 hour. Bake at 350 degrees for 35-40 minutes or until browned.

Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.