Cherry Raisin Kuchen
|Frozen raisin bread dough||11 Pound (For One Loaf)|
|Canned cherry filling||12 Ounce (1 Can, Cake And Pastry Filling)|
|Cream cheese||6 Ounce, softened (2 Packages, 3 Ounce Each)|
|Granulated sugar||1⁄3 Cup (5.33 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||10 Tablespoon (1/2 Cup Plus 2 Tablespoon)|
|Almond extract||1⁄4 Teaspoon|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
Thaw frozen bread dough in refrigerator overnight.
Roll out on lightly floured surface to 13x9-inch rectangle.
Place in greased 13x9x2-inch baking pan.
Cover and let rise in warm place till almost double, 1 to 1 1/2 hours.
Add a few drops red food coloring to cherry filling, if desired; spread evenly over dough.
Combine cream cheese, the granulated sugar, milk, the 2 tablespoons flour, and the almond extract; beat smooth.
Pour mixture over filling.
In bowl, combine the remaining flour and the brown sugar; cut in butter till mixture resembles coarse crumbs.
Sprinkle mixture over cheese layer.
Bake in 350° oven for 40 minutes.
Cool; cut in squares.