Cherry almond wreath

Yield: 1 servings

Measure Ingredient
1 pack Active dry yeast -- 1/4
½ cup Warm milk -- 115 deg.
¼ cup Warm water -- 115 deg.
4¼ cup All-purpose flour
2 eaches Eggs
¼ cup Butter or margarine --
¼ cup All-purpose flour
2 tablespoons Sugar
1 teaspoon Almond extract
⅔ cup Confectioners' sugar
2 teaspoons Lemon juice
¼ cup Butter or margarine --
3 tablespoons Sugar
1½ teaspoon Salt
1 teaspoon Grated lemon peel
½ teaspoon Ground cardamom
½ teaspoon Grated lemon peel
⅔ cup Blanched almonds -- finely
½ cup Red and green candied
Cherries -- chopped
1 teaspoon Water



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 1½ 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. Wiih 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 deg. for 35-40 minutes or until browned Cool 15 minutes. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely Yield: 1 coffee cake Recipe By : Taste of Home

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