Sweet Cherry Wreath
3-4 cups flour
2 tbsp sugar
1 package rapid rising yeast
1 tsp salt
1 cup milk
2 tbsp butter or margarine (softened)
1 egg, beaten
Combine 1 cup flour, sugar, yeast and salt. Heat milk and butter to 120 degrees, add
egg and blend. Add milk mixture to flour mixture and beat until smooth. Add only
enough of remaining flour to make soft dough; knead until smooth and satiny. Cover,
let rest 20 minutes.
Divide dough in two; roll each piece into 12" circle. Cut each circle into 8 wedges.
Spoon approximately 1 1/2 tsp sweet cherry filling on large end of each wedge, roll
toward point. Arrange in wreath shape on greased cookie sheet. Cover, let rise about
20-30 minutes. Bake at 375 for 25-30 minutes or until golden. Cool, glaze with icing.
Sweet Cherry Filling:
Drain 1 can (16-17 oz) dark sweet cherries, reserve 1/2 cup syrup. Cut cherries in half.
Combine reserved syrup, 2 tsp cornstarch, 1/8 tsp almond extract and cook until thickened.
Add cherries and cool. Makes 1 1/2 cups.
Combine 1 cup powdered sugar, 4 tsp milk and 1 tbsp margarine. Beat until smooth.
Makes about 1/3 cup. Sliced almonds can be sprinkled over the icing.
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