Think Pink Breakfast Bread

Name: Think Pink Breakfast Bread
Ingredients: Dough:; 1 1/4 cups warm milk (100° to 110°F); 2 tablespoons sugar; 1/2 teaspoon salt; 1 egg; 1 tablespoon butter, softened; 1 envelope Fleischmann's(R) Active Dry Yeast; 3 1/2 to 4 cups flour; Filling:; 1 cup roughly chopped dried cranberries, apricots, golden raisins or other fruit; 2 tablespoons amaretto liqueur; 2 tablespoons butter, softened; 1/2 cup sugar; 1/2 cup almond slices; Icing:; 2 ounces cream cheese, softened; 1 tablespoon butter, softened; 1/2 cup powdered sugar; 1 tablespoon amaretto liqueur; 1 to 2 drops red food coloring (optional); 1/4 cup almond slices

21 ingredients

4 steps

Ingredients

Dough:
1 1/4 cups warm milk (100° to 110°F)
2 tablespoons sugar
1/2 teaspoon salt
1 egg
1 tablespoon butter, softened
1 envelope Fleischmann's(R) Active Dry Yeast
3 1/2 to 4 cups flour
Filling:
1 cup roughly chopped dried cranberries, apricots, golden raisins or other fruit
2 tablespoons amaretto liqueur
2 tablespoons butter, softened
1/2 cup sugar
1/2 cup almond slices
Icing:
2 ounces cream cheese, softened
1 tablespoon butter, softened
1/2 cup powdered sugar
1 tablespoon amaretto liqueur
1 to 2 drops red food coloring (optional)
1/4 cup almond slices

Directions

1

Pour warm milk into large mixing bowl. Add sugar, salt, egg, butter and yeast; mix well. Let rest 5 minutes. Mix in flour 1 cup at a time, forming a soft dough. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 3 to 5 minutes. Place dough in a greased bowl, turning once to grease surface. Cover and let rise about 40 minutes, until double in size.
2

While dough is rising, combine dried fruit with amaretto. Allow to soak while dough rises.
3

After dough has risen, punch down and roll into a 12 x 18-inch rectangle. Spread with 2 tablespoons butter, sprinkle with 1/2 cup sugar and top with 1/2 cup almonds and amaretto soaked fruit. Roll up jelly roll fashion. Place on greased baking sheet; curve the loaf to form a crescent shape. Let rise until doubled, about 30 to 40 minutes. Bake at 350°F for 35 to 45 minutes until browned. Remove to rack and cool at least 15 minutes.
4

Beat cream cheese, butter, powdered sugar, amaretto and red food coloring (if desired) until well blended. Drizzle over bread and sprinkle 1/4 cup almonds on top.