Cherry-Go-Round

This sweet bread is uniquely shaped and delicious!


Details

Difficulty

Advanced

Yield

2 rings

Prep Time

45 minutes

Chill Time

2 to 24 hours

Rise Time

1 hour

Bake Time

20 to 25 minutes

Ingredients


  • Dough
  • 4 cups all-purpose flour
  • 1/2 cup sugar
  • 1 (2-1/4 tsp.) envelope Fleischmann's® RapidRise Yeast
  • 1 teaspoon salt
  • 1 cup milk
  • 1/4 cup water
  • 1/2 cup butter OR margarine
  • 1 egg
  • Filling
  • 1/2 cup packed brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1 can (14.5 ounces) red tart pitted cherries, drained
  • Glaze
  • 1 cup powdered sugar
  • 2 tablespoons milk

Directions


Combine 2 cups flour, sugar, undissolved yeast and salt in a large bowl. Heat milk, water and butter until very warm, 120° to 130°F. Add to flour mixture; beat two minutes at medium speed. Add egg and 1/2 cup flour; beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Cover tightly with greased plastic wrap and refrigerate 2 to 24 hours.

Remove dough from refrigerator; divide into 2 equal portions. Roll each to an 18 x 10-inch rectangle on a lightly floured surface. Stir together brown sugar, 1/2 cup flour and pecans; Add drained cherries and mix well. Spread half of filling evenly over each rectangle to within 1/2-inch of the edges. Roll up tightly from long sides as for a jelly roll. Pinch seams to seal and form into rings. Place each ring on a greased baking sheet. Cut 2/3 through rings at 1-inch intervals. Twist each section sideways. Cover; let rise in a warm, draft-free area for 1 hour or until doubled.

Bake in a preheated 375°F oven for 20 to 25 minutes. Remove from baking sheets to cool on wire rack. Whisk together powdered sugar and milk; drizzle over rings.