Cherry almond wreath
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Active dry yeast -- 1/4 |
| Ounce | ||
| 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 -- |
| Softened | ||
| 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 -- |
| Softened | ||
| 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 |
| Chopped | ||
| ½ | cup | Red and green candied |
| Cherries -- chopped | ||
| 1 | teaspoon | Water |
Directions
FILLING
GLAZE
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