Cherry Almond Christmas Wreath
3 1/2 cups all-purpose flour (3 1/2 to 4 cups) 3 tablespoons sugar 1 package Fleischmann's® Active Dry or Rapid Rise Yeast 1/2 teaspoon salt 1/2 cup water 1/2 cup dairy sour cream 1/4 cup butter or margarine 1 egg 1/2 cup chopped red candied cherries ALMOND FILLING 1/2 cup almond paste (5 ounces) 1 egg white 1/2 cup blanched almonds -- toasted ICING 1 cup confectioner's sugar 2 tablespoons milk 1/4 teaspoon almond extract In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water, sour cream and butter until very warm (120º to 130ºF). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.) Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted. Punch dough down. On lightly floured surface, roll dough to 9- × 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Bake at 375ºF for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing. ++++++++++++++++++++ Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth. Source: "Fleischmann's Yeast" S(Internet address): "http://www.breadworld.com/index.html" Yield: "1 Coffee Cake" I'm not 40 something. I'm 39.95 plus shipping & handling --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---