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1
Cut cherries in halves.
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2
In small bowl, marinate the cherries in 2 teaspoons brandy.
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3
In mixer bowl, add water, yeast and 1/3 cup sugar; let stand 10 minutes to bloom.
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4
Add eggs and 2 cups flour; beat 2 minutes on low speed.
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5
Scrape down sides of bowl.
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6
Cover; let rise 30 - 45 minutes, until bubbly.
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7
Meanwhile, prepare almond sugar.
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8
In food processor bowl with knife blade, add 3/4 cup sugar, almond paste, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
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9
Pulse the mixture until the almond paste is cut finely into the sugar, about the size of grains of rice.
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10
(Or, the almond paste can be cut into the sugar mixture with a hand-held pastry cutter.)
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11
Spoon into small bowl, cover and refrigerate until ready to use.
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12
To prepare dough, using the paddle attachment, blend into flour mixture 1/3 cup brandy, 1 teaspoon vanilla extract and 1/2 teaspoon almond extract.
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13
Gradually add the remaining 2 cups flour and salt until thoroughly blended.
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14
With the mixer running on low speed, gradually add the butter, cut into small pieces.
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15
Once the butter is incorporated, switch to the kneading hook.
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16
Knead on medium low speed 5 minutes.
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17
If needed gradually add enough of the remaining 1/4 cup flour to make a moderately soft dough.
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18
(Note: this dough is a wet dough; avoid adding too much flour.
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19
).
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20
Place dough in bowl coated with cooking spray.
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21
Lightly spray surface of dough, cover and let rise in warm place until double, about 1 1/2 - 2 hours.
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22
Drain the cherries thoroughly.
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23
Spray bottom of two 17 x 11-inch sheet pans with cooking spray.
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24
Turn dough onto a lightly floured surface, but do not punch down.
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25
Divide the dough in four equal pieces.
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26
Gently stretch (trying not to release air bubbles) one-fourth into a 10 x 7-inch rectangle.
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27
Move to prepared pan, rearranging into a rectangle.
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28
Sprinkle with one-fourth almond sugar mixture.
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29
Top with one-fourth drained cherries.
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30
Repeat the stretching and shaping of one-fourth dough.
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31
Cut 6 half-inch slits, evenly spaced, to release steam.
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32
Lay on top of the first layer.
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33
Pinch the edges together.
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34
Top evenly with one-fourth of the cherries.
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35
Repeat with remaining dough for second loaf.
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36
Cover; let rise until puffy, about 1 - 1 1/2 hours.
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37
Preheat oven to 400 degrees.
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38
Stir the sliced almonds into the remaining almond sugar.
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39
Sprinkle half over top of each bread.
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40
Bake 20- 24 minutes until golden.
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41
Place pans on a rack and cool 10 minutes in the pan.
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42
Remove from pan to wire rack and cool slightly.
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43
Cut into wedges or strips and serve warm or at room temperature.
