|Active dry yeast||1 Tablespoon|
|Warm water||1⁄4 Cup (4 tbs) (105-115Â°F)|
|Flour||3 1⁄2 Cup (56 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Unsalted butter||4 Tablespoon, softened|
|Almond extract||1⁄4 Teaspoon|
|Confectioners icing||1 Cup (16 tbs)|
|Candied red and green cherries||1 Tablespoon|
|Glaze||1 Cup (16 tbs)|
|Egg||1 (Beaten With 1 Tablespoon Water)|
1 Dissolve yeast in warm water. Set aside for 5 minutes. Combine 2 cups flour, sugar, salt, and butter in a mixing bowl. Mix thoroughly.
2 Add egg, egg yolks, almond extract, and enough remaining flour to make a soft dough.
3 Knead on lightly floured surface until smooth€”about 10 minutes. Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
4 Punch down dough. Shape into a ball.
5 Stretch dough to form a 4-inch hole in center. Place on greased baking sheet. Put greased custard dish in hole to hold shape.
6 Let rise in warm place until double€”about 30 minutes. Make glaze and brush on loaf. Bake in a preheated 350°F oven 35€”45 minutes or until done.
7 Cool on wire rack. Frost with Confectioners' Icing. Decorate with almonds and red and green cherries.