Cherry Almond Wreath Recipes

CARDAMOM WREATH

Steps:

• In a small bowl, dissolve yeast in warm water. In a large bowl, cream butter and sugar until light and fluffy. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange zest, cardamom, salt and 6 cups flour. Beat until smooth. Stir in 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 hour., Punch dough down; turn onto a floured surface. Divide into six portions. Cover and let rest for 10 minutes. , Shape each portion into a 24-in. rope. Place three ropes on a greased baking sheet and braid. Form into a ring; pinch ends tightly together. Repeat with remaining dough. Cover and let rise until almost doubled, about 45 minutes., Beat milk and remaining egg; brush over wreaths. Sprinkle with almonds and sugar. Bake at 375° for 25-30 minutes or until golden brown. Remove from pans to wire racks to cool. , Meanwhile, in a large bowl, beat cardamom butter ingredients until blended. Serve with bread.

CHERRY ALMOND WREATH

Steps:

• In a large bowl, dissolve yeast in warm milk and water. Add the eggs, butter, sugar, salt, lemon zest, cardamom and 2 cups flour; beat until smooth. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate. , Punch dough down. Turn on a lightly floured surface. Roll into a 30-in. x 9-in. rectangle. Crumble filling over rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet. With scissors, cut lengthwise down the middle of the roll; 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 for 1 hour., Bake at 350° for 35-40 minutes or until browned. Cool for 15 minutes on a wire rack. Combine glaze ingredients; drizzle over warm coffee cake. Cool completely.

CHERRY ALMOND WREATH

Steps:

• Preheat the oven to 350 degrees.
• In a small bowl, combine the cherries, almonds, 1 teaspoons zest, and brown sugar; mix well.
• Unroll the breadsticks and place side by side. Press the seams together to form one large piece of dough.
• Spread the cherry mixture all over the dough. Roll jelly-roll fashion and press the end to the roll to form a seal. Place seam-side down on a prepared baking sheet. Join the ends together to form a large ring.
• Cut 1-inch slices in the top of the dough all the way around. Bake for 25-30 minutes or until golden brown.
• While the roll bakes, stir together the powdered sugar, orange juice, and the remaining 1 teaspoons zest. Drizzle over the warm wreath.