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Cherry Almond Wreath

Total Time

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

Makes

20 servings

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
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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

  1. 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.
  2. 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.
  3. In a small bowl, beat butter, flour, sugar, extract and lemon zest. Stir in almonds and cherries. Refrigerate.
  4. 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.
  5. 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.
  6. 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.

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