Cherry-Almond Wreath

Cooking Instructions

Heat milk just until warm (105° to 115°F). Stir in yeast and 1 teaspoon of the sugar. Let stand 10 minutes or until foamy.

Meanwhile in a large bowl with electric mixer on low speed, beat the remaining sugar, the heavy cream, butter, egg yolks and salt until well blended. With mixer still on low, beat in 2 cups flour until blended. Gradually beat in yeast mixture, then remaining flour until well blended and a soft dough forms.

Lightly coat a large bowl with oil or nonstick cooking spray. Place dough in bowl and turn to coat all sides. Cover bowl tightly with plastic wrap and refrigerate at least 8 hours or until very well chilled.

Almond Filling: Coarsely chop almonds in food processor. Add almond paste, sugar, egg white and extract. Pulse until a well-blended paste forms. Wrap and refrigerate until ready to use.

Lightly grease a cookie sheet.

Roll out dough on a lightly floured surface with floured rolling pin to a 20 x 16-inch rectangle. Break off small pieces of filling and scatter evenly over rectangle leaving a 1-inch border on all sides. Top with drained cherries.

With a long side facing you, brush edge of opposite long side with egg-white mixture. Roll up jelly-roll style, starting at side near you. Pinch edges of dough to seal. Bend roll into a ring and pinch ends together to seal. Place seam-side down on prepared cookie sheet.

With a sharp knife, cut three-quarters of the way from edge to center of ring at 11/2-inch intervals, cutting down through dough. With a small spatula, lift each section of dough and twist on its side to overlap all the way around.

Cover loosely and let rise in a warm, draft-free place 40 minutes or until doubled in size.

Heat oven to 375°F.

Bake wreath 35 to 40 minutes until golden brown. Remove to wire rack to cool.

Glaze: Just before serving, stir confectioners’ sugar and cream in a small bowl until smooth. Drizzle over wreath.

Directions for making two pretzel-shaped Kringles follow.

KRINGLES VARIATION Proceed as directed through Step 3 and make Almond Filling. Divide chilled dough in half. Roll out one half at a time (keep other half refrigerated) to a 24 x 6-inch rectangle. Scatter with half the Almond Filling and half the drained cherries. Roll up as directed. Place roll seam-side down on cookie sheet and bend into a pretzel shape. Brush with egg-white mixture. Sprinkle with 1/4 cup sliced almonds and 2 tablespoons sugar. Cover and let rise about 40 minutes. Bake 40 to 45 minutes until golden brown. Omit Glaze. Repeat with remaining dough and filling.