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Cherry Almond Roll

Yield 1 loaf, 10 servings

Ingredients

  • Dough:
  • 2 to 2 1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 envelope Fleischmann's® RapidRise Yeast
  • 1/2 teaspoon salt
  • 1/2 cup sour cream
  • 1/4 cup water
  • 1/4 cup butter or margarine
  • 1 egg
  • Filling:
  • 1 can (12 1/2 ounces) almond filling
  • 1 jar (10 ounces) maraschino cherries, well drained and chopped (reserve syrup)
  • Cherry Glaze:
  • 1 cup powdered sugar, sifted
  • 2 to 3 tablespoons reserved cherry syrup
  • 1/2 teaspoon almond extract
  • 1/2 cup sliced almonds, toasted

How to Make It

  1. Combine 3/4 cup flour, sugar, undissolved yeast and salt in a large mixing bowl. Heat sour cream, water and butter until very warm (120° to 130°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg and 1 cup flour; beat 2 minutes at medium speed. Stir in enough remaining flour to make a stiff batter. Cover; let rest 10 minutes.

    Transfer dough to lightly floured surface. Roll to a 15- x 10-inch rectangle. Spread with almond filling; sprinkle with the cherries. Beginning from long end, roll up tightly as for jelly roll. Pinch seam and end to seal. Place roll on greased baking sheet. Cover; let rise in warm draft-free place until doubled in size, about 1 hour.

    With sharp knife, make 6 X-shaped cuts across top of loaf. Bake at 375°F for 20 minutes or until done. Remove from sheet; cool on wire rack. Drizzle with Cherry Glaze while warm. Sprinkle with almonds.

    To make Cherry Glaze, combine powdered sugar, cherry syrup and almond extract in a small bowl. Stir until smooth.