Ingredients:
- 2 pkg active dry yeast
- 1/2 cup warm water
- 1/2 cup warm milk
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening butter or margarine, softened
- 4 1/2 – 5 cups all-purpose flour
Filling
- 1 12 oz can SOLO almond filling
- Topping
- Confectioner’s Sugar
- Milk
- 8 Half Cherries Maraschino or Candied
- Sliced Almonds
Directions:
Dissolve yeast in warm water Stir in milk, sugar, salt, eggs, shortening, and 2 1/2 cups of the flour.
Beat until smooth.
Mix in enough of the remaining flour to make the dough easy to handle.
Turn dough onto a lightly floured board
Knead until smooth and elastic, about 5 minutes.
Place in greased bowl; turn greased side up. (At this point, the dough could be refrigerated 3-4 days).
Cover; let rise in a warm place until doubled.
Punch down dough, divide into two parts,
roll each part into approximately 5” x 16” rectangle.
Filling:
Spread half of filling on each rectangle of dough.
Do not spread evenly – concentrate it towards 1 of the long edges.
Starting with the long side with the most filling, roll dough into a tube and then bring ends together to form a ring.
Place on a cookie sheet and set in a warm place to rise until doubled.
Bake in a 350-degree oven until light brown (about 25-30 minutes).
Frosting:
While rings are still warm (but not hot), spread with frosting made with confectioner’s sugar and a small amount of milk.
Frosting should be soft enough to flow slightly, but not cover the whole ring.
While frosting is still soft, put about 8 half cherries on each ring.
Sprinkle with sliced almonds.
