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Cherry Almond Wreath

Name: Cherry Almond Wreath
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 20 servings.
Cuisine: Europe, German
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/2 cup warm whole milk (110° to 115°); 1/4 cup warm water (110° to 115°); 2 large eggs, room temperature; 1/4 cup butter, softened; 3 tablespoons sugar; 1-1/2 teaspoons salt; 1 teaspoon grated lemon zest; 1/2 teaspoon ground cardamom; 3 to 4-1/2 cups all-purpose flour; FILLING:; 1/4 cup butter, softened; 1/4 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon almond extract; 1/2 teaspoon grated lemon zest; 2/3 cup finely chopped blanched almonds; 1/2 cup chopped red and green candied cherries; GLAZE:; 2/3 cup confectioners' sugar; 2 teaspoons lemon juice; 1 teaspoon water

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Total Time

Prep: 30 min. + rising Bake: 35 min. + cooling

Makes

20 servings

Updated: Nov. 04, 2022

I usually serve this spectacular coffee cake on a silver tray with a small artificial poinsettia blossoms and leaves in the center. My daughter and I enjoy making specialty breads like this one and find they make excellent Christmas gives for family and friends. —Gwen Roffler, Grassy Butte, North Dakota

Cherry Almond Wreath Recipe photo by Taste of Home

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Ingredients

1 package (1/4 ounce) active dry yeast
1/2 cup warm whole milk (110° to 115°)
1/4 cup warm water (110° to 115°)
2 large eggs, room temperature
1/4 cup butter, softened
3 tablespoons sugar
1-1/2 teaspoons salt
1 teaspoon grated lemon zest
1/2 teaspoon ground cardamom
3 to 4-1/2 cups all-purpose flour
FILLING:
1/4 cup butter, softened
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon zest
2/3 cup finely chopped blanched almonds
1/2 cup chopped red and green candied cherries
GLAZE:
2/3 cup confectioners' sugar
2 teaspoons lemon juice
1 teaspoon water

Directions

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.

Nutrition Facts

1 slice: 194 calories, 8g fat (3g saturated fat), 34mg cholesterol, 237mg sodium, 27g carbohydrate (10g sugars, 1g fiber), 4g protein.

Cherry Almond Wreath

Ingredients

Directions

Nutrition Facts

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