Cherry Christmas Wreath
|Active dry yeast||1⁄2 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115F)|
|Sugar||1⁄4 Cup (4 tbs)|
|Unsalted butter||4 Tablespoon|
|Milk||1⁄4 Cup (4 tbs)|
|Flour||3 Cup (48 tbs)|
|Confectioners icing||1 Cup (16 tbs)|
|Cream cheese||3 Ounce|
|Cherry pie filling||1⁄2 Cup (8 tbs)|
|Chopped almonds||1⁄3 Cup (5.33 tbs)|
|Orange peel||1 Teaspoon, grated|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat salt, sugar, butter, and milk to warm (105°-115°F).
2 Combine 1 1/2 cups flour, yeast mixture, and milk mixture in mixing bowl. Mix thoroughly.
3 Add egg and enough remaining flour to make a soft dough.
4 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top.
5 Cover; let rise in warm place until double€”about 1 hour. Combine ingredients for filling. Mix thoroughly.
6 Punch down dough. Roll into a 9 x 18-inch rectangle. Spread filling down center third. Roll up jelly-roll style, and pinch seam. Form into a circle, and pinch ends. Place on greased baking sheet.
7 With scissors, cut 1-inch intervals. Turn cut sections up.
8 Bake in a preheated 350°F oven 30 minutes or until done. Cool on wire rack. Make icing. Drizzle on loaf, and decorate with cherries.