In large bowl mix 3/4 cup flour, sugar, undissolved yeast, cardamom and salt.
Heat butter, water and milk until hot to touch (125? to 130?F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour; beat at high speed 2 minutes, scraping bowl occasionally. With spoon, stir in enough additional flour to make stiff dough. Knead on lightly floured surface until smooth and elastic, about 4 to 5 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.*
Prepare Almond Filling: Combine almond paste with egg white. Beat with fork until well blended. Stir in chopped almonds.
Punch dough down. On lightly floured surface, roll dough to 9 ? 30-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so that cut sides face up. Twist halves around each other, keeping cut sides up so filling is visible. Transfer to greased baking sheet. Shape into ring and pinch ends to seal. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
Bake at 350?F for 30 minutes or until done. Remove from baking sheet; cool on wire rack. If desired, frost top of wreath with Confectioners' Sugar Icing. Makes 1 coffeecake. ++++++++++++++++++++_
To Make Confectioners' Sugar Icing:
In small bowl, combine 1 cup confectioners' sugar, 1/4 teaspoon almond extract and 1 to 2 tablespoons milk. Beat until smooth.
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