Circle of Hearts Cherry Bread

"Anita's Tried & True Recipes"
 
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Ready In:
1hr 5mins
Ingredients:
13
Serves:
14
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ingredients

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directions

  • To prepare filling, combine cherries, cherry juice, cornstarch, 1 tablespoon margarine, walnuts, and almond extract in a saucepan. Cook over medium heat until very thick and clear, stirring constantly. Remove from heat and set aside.
  • Prepare a baking sheet with cooking spray; set aside. Prepare a six ounce custard cup with cooking spray; set aside.
  • To prepare bread, combine hot roll mix, foil packet, granulated sugar, hot water, remaining margarine, and egg in a mixing bowl. Mix well.
  • Onto a lightly floured surface, shape dough into a ball. Knead five minutes, or until smooth.
  • Cover and let rest five minutes.
  • On a lightly floured surface, roll dough into a 18 x 12" rectangle. Spread filling over dough within half inch of edges.
  • Starting with 18 inch side, roll up tightly, pressing edges to seal.
  • Place seam side down on prepared baking sheet. Join ends to form ring, placing prepared custard cup bottom side up in center of ring.
  • Pinch ends of dough to seal.
  • WIth scissors or sharp knife, cut from outside edge of ring to within half inch of inside of ring, making fourteen cuts 1 1/4 to 1 1/2 inches apart. Turn two cut sections on their sides in opposite directions to form heart shape. Repeat to make seven hearts.
  • Cover and let rise 30 minutes on wire rack set over large pan to which hot water has been added.
  • Preheat oven to 375. Bake for 35 minutes, or until golden brown.
  • Carefully remove custard cup. Cool completely.
  • To prepare glaze, combine powdered sugar and milk. Mix until drizzling consistency. Drizzle over bread, outlining hearts.

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