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1
Beat butter and 1/4 c. flour till smooth and fluffy.
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2
Place waxed paper on a large wet baking sheet.
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3
On the baking sheet spread butter mix proportionately into a 12x8 inch rectangle.
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4
Refrigeratewell.
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5
Scald lowfat milk; add in sugar and salt, stirring till sugar dissolves.
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6
Cold to lukewarm.
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7
Combine yeast and water in a large bowl; let stand 5 min.
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8
Stir in lowfat milk, egg, and 3 3/4 c. flour; beat till mix is smooth and leaves side of bowl (dough will be soft).
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9
Cover and refrigerate30 min.
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10
Turn dough out onto a floured surface.
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11
Place stockinette cover on rolling pin; flour well.
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12
Roll dough to a 12x16 inch rectangle.
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13
Fit cool butter mix over half of dough, leaving a margin at edges; remove waxed paper.
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14
Fold dough over butter; healthy pinch edges to seal.
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15
Place fold of dough to the right; roll dough to a 16x8 inch rectangle.
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16
(If butter breaks through dough, flour heavily and continue rolling.)
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17
Fold rectangle into thirds; healthy pinch edges to seal.
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18
Wrap dough in waxed paper; refrigerate1 hour.
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19
Repeat rolling, folding, and sealing process; refrigerate30 min.
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20
Repeat rolling, folding and sealing process; wrap dough in aluminum foil and refrigerate8 hrs.
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21
Divide dough into 2 equal portions; refrigeratehalf of dough.
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22
Roll remaining dough into a 22x8 inch rectangle.
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23
Cut dough into 3 equal lengthwise strips.
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24
Spread 1/3 c. Almond Filling down center of each strip, leaving a 1-inch margin at each end.
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25
Close edges of dough over filling, pinching edges and ends.
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26
Take the 3 strips and braid.
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27
Join ends by pinching, then join together to create wreath.
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28
Place brown paper on a baking sheet.
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29
Carefully transfer braid to baking sheet; form into a wreath with a 6-inch-diameter hole.
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30
Join ends of braid; firmly healthy pinch ends to seal.
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31
Cover; let rise in a hot place (85 degrees), free of drafts, till doubled in bulk.
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32
Bake at 375 degrees for 30 min or possibly till golden.
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33
Carefully transfer to wire rack to cold (pastry is very fragile, so move gently).
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34
Repeat process with remaining dough.
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35
Spread half of glaze over each wreath.
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36
Garnish cake with candied cherries if you like.
