Cherry Almond Wreath
jmw
INGREDIENTS
  • 1 package (1/4 ounce) active dry yeast
  • 1/2 cup warm milk (110-115 degrees)
  • 1/4 cup warm water (110-115 degrees)
  • 3 - 4 1/4 cups all-purpose flour
  • 2 eggs
  • 1/4 cup butter or margarine, softened
  • 3 tablespoon sugar
  • 1 1/2 teaspoons salt
  • 1 teaspoon grated lemon peel
  • 1 1/2 teaspoon ground cardamom
  • FILLING:
  • 1/4 cup butter or margarine, softened
  • 1/4 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon almond extract
  • 1/2 teaspoon grated lemon peel
  • 2/3 cup finely chopped blanched almonds
  • 1/2 cup chopped red and green candied cherries
  • GLAZE:
  • 2/3 cup confectioners’ sugar
  • 2 teaspoons lemon juice
  • 1 teaspoon water
DIRECTIONS
  1. In a large mixing bowl, dissolve yeast in milk and water.
  2. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth.
  3. Add enough remaining flour to form a soft dough.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
  5. 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.
  6. In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed.
  7. Punch dough down. Roll into a 30-in. x 9-in. rectangle. Crumble filling over dough.
  8. Starting with the 30-in. edge, roll up and seal edge. Place, seam side down, on a greased baking sheet.
  9. With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up.
  10. Loosely twist strips around each other, keeping cut sides up. shape into a ring and pinch ends together.
  11. Cover and let rise 1 hour. Bake at 350 degrees for 35-40 minutes or until browned.
  12. Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.