Recipe: Cherry Almond Wreath (using yeast with almond and cherry filling)

CHERRY ALMOND WREATH
From: Judy Wilson (Judy/AZ)

I always have a breakfast buffet on Christmas morning and then have a late sit down dinner towards the end of the afternoon. This is a coffeecake I always make - it came from the Taste of Home magazine a few years back. I can make this ahead of time and freeze it. I'm a great one for doing things ahead and freezing most things.

1 package (1/4 ounce) active dry yeast
1/2 cup warm milk (110-115 degrees F)
1/4 cup warm water (110-115 degrees F)
3 to 4 1/4 cups all-purpose flour
2 eggs
1/4 cup butter or margarine, softened
3 tablespoon sugar
1 1/2 teaspoons salt
1 teaspoon grated lemon peel
1 1/2 teaspoon ground cardamom

FOR THE FILLING:
1/4 cup butter or margarine, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries

FOR THE GLAZE:
2/3 cup confectioners, sugar
2 teaspoons lemon juice
1 teaspoon water

TO MAKE THE DOUGH:
In a large mixing bowl, dissolve yeast in milk and water. Add 2 cups flour, eggs, butter, sugar, salt, lemon peel and cardamom; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a 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 1/2 hours.

TO MAKE THE FILLING:
In a small mixing bowl, beat butter, flour, sugar, extract and lemon peel Stir in almonds and cherries. Refrigerate until needed.

TO FILL AND BAKE:
Punch dough down. Roll into a 30x9-inch rectangle. Crumble filling over dough. Starting with the 30-inch edge, roll up and seal edge. Place, seam side down, on a greased baking sheet. With a sharp knife, cut roll in half lengthwise; carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise 1 hour.

Bake at 350 degrees F for 35-40 minutes or until browned. Cool 15 minutes.

TO GLAZE:
Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

Makes 1 coffee cake