In large bowl combine 3/4 cup flour, sugar, undissolved yeast, and salt.
Heat water, sour cream and butter until very warm (120? to 130?F). Gradually add to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour. (With Rapid Rise Yeast, cover kneaded dough; let rest on floured surface 10 minutes. Proceed with recipe.)
Prepare Almond Filling: Combine almond paste with 1 egg white. Beat with fork until blended. Stir in chopped, blanched almonds, toasted.
Punch dough down. On lightly floured surface, roll dough to 9- ? 16-inch rectangle. Spread filling to within 1/2-inch of edges; sprinkle with cherries. Roll up from long side as for jelly roll; pinch seam to seal. Form into ring and pinch ends to seal. Place ring, seam side down, on greased baking sheet. With sharp knife, cut slits, 3/4 through dough, at 1-inch intervals. Turn each section on its side. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes.
Bake at 375?F for 25 minutes or until done. Remove from baking sheet; cool on wire rack. Frost with Almond Icing. ++++++++++++++++++++
Almond Icing: In small bowl combine confectioners' sugar with milk and almond extract. Beat with fork until smooth.
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