Almond Cherry Ring

Name: Almond Cherry Ring
Ingredients: 1 cup dried cherries or cranberries; 1 cup cold water; 1/2 cup sugar, divided; 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 1/2 cup whole milk; 3 tablespoons butter; 1 tablespoon grated lemon zest; 1/2 teaspoon salt; 2-1/2 to 2-3/4 cups all-purpose flour; 1 large egg, room temperature; 1/2 cup almond filling; 1 large egg; 2 tablespoons milk, divided; 1/2 cup confectioners' sugar; 1/4 teaspoon vanilla extract

16 ingredients

6 steps

Ingredients

1 cup dried cherries or cranberries
1 cup cold water
1/2 cup sugar, divided
1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
1/2 cup whole milk
3 tablespoons butter
1 tablespoon grated lemon zest
1/2 teaspoon salt
2-1/2 to 2-3/4 cups all-purpose flour
1 large egg, room temperature
1/2 cup almond filling
1 large egg
2 tablespoons milk, divided
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract

Directions

1

In a saucepan, combine the cherries, cold water and 1/4 cup sugar. Cook and stir until mixture comes to a boil. Remove from the heat; cover and let stand for 10 minutes. Drain and set aside.
2

In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and butter to 110°-115°. Add the milk mixture, lemon zest, salt, remaining sugar and 1-1/2 cups flour to yeast mixture; beat until smooth. Add eggs; beat on medium speed for 1 minute. Add enough remaining flour to form a firm dough. Turn onto a lightly 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 hour.
3

Punch dough down. Roll into an 18x8-in. rectangle. Spread almond filling to within 1/2 in. of edges. Sprinkle with reserved cherries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a lightly greased
4

. Pinch ends together to form a ring.
5

With scissors, cut from outside edge to two-thirds of the way toward the center of the ring at 1-1/2-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise in a warm place until doubled, about 45 minutes.
6

In a bowl, combine egg and 1 tablespoon milk. Brush over dough. Bake at 350° for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. For glaze, in a bowl, beat confectioners' sugar, vanilla and remaining milk until smooth; drizzle over the ring.