ALMOND CHERRY RING

Almond Cherry Ring image

I frist made this coffee cake for Christmas brunch a few years ago and it was a hit. Each bite is bursting with a classic pairing of cherry and almond flavors. -Michelle Delgado, Newnan, Georgia

Provided by Taste of Home

Time 55m

Yield 10-12 servings.

Number Of Ingredients 17

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
FILLING/GLAZE:
1/2 cup almond filling
1 large egg
2 tablespoons milk, divided
1/2 cup confectioners' sugar
1/4 teaspoon vanilla extract

Steps:

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., 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., 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 baking sheet. Pinch ends together to form a ring., 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., 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.

Nutrition Facts :