-
1
For Bread:
-
2
In small saucepan, heat and stir milk and butter until warm and butter almost melts.
-
3
Cool to lukewarm (105-115 degrees F).
-
4
In large mixing bowl, dissolve yeast into 1/2 cup warm water.
-
5
Stir in milk mixture, 3 1/2 cup flour, 1/2 cup sugar, eggs, and salt.
-
6
Use wooden spoon to stir in as much of remaining flour as possible.
-
7
Turn dough out onto lightly floured surface.
-
8
Knead in enough of remaining flour to make a moderately stiff dough that is smooth and elastic (about 6-8 minutes total).
-
9
Shape into ball and place into greased bowl, turning once in order to grease entire surface of dough.
-
10
Cover and let rise in warm place until doubles in size about 1-1 1/2 hours.
-
11
Punch dough down.
-
12
Turn out onto lightly floured surface.
-
13
Divide dough in half, cover and let rest for 10 minutes.
-
14
In medium saucepan, bring 2 cups of water to boiling, remove from heat.
-
15
Add cherries and let stand for 5 minutes.
-
16
Drain, squeezing out excess water of cherries. Set aside.
-
17
In medium mixing bowl, mix 2/3 cup granulated sugar, 2/3 cup brown sugar, 1/3 cup flour, and cinnamon.
-
18
Cut 1/2 cup butter into mixture until crumbly and set aside.
-
19
Roll half of dough into 15 x 9 rectangle.
-
20
Sprinkle half of the cinnamon filling evenly over dough.
-
21
Sprinkle with half of cherries.
-
22
Roll up, jelly roll style, starting from long side.
-
23
Seal seam.
-
24
Grease two baking pans (cookie sheets).
-
25
Place dough roll on one of prepared baking pans.
-
26
Attach ends of dough to form a circle.
-
27
Pinch to seal ends.
-
28
Use sharp knife to cut slits at 1 inch intervals around ring.
-
29
Cover, let dough rise again until double in size, about 30 minutes.
-
30
Repeat with remaining dough, cinnamon mix, and cherries.
-
31
Bake both rings in 350 degree F oven for about 25 minutes or until tea rings sound hollow when you tap tops. (if necessary cover tops with foil for last 5-10 minutes of baking to prevent overbrowning.).
-
32
Transfer to wire racks and cool completely.
-
33
Drizzle with icing. . .
-
34
For icing:
-
35
In small bowl, mix powdered sugar, corn syrup, vanilla, and almond extract.
-
36
Stir in enough cream to make drizzling consistency.
-
37
If desired, add red food color to icing.
