Cherry Almond Christmas Wreath

Source: Fleischmann's Yeast

3 1/2 cups all-purpose flour (3 1/2 to 4 cups)
3 tablespoons sugar
1 package Fleischmann's? Active Dry or Rapid Rise
Yeast
1/2 teaspoon salt
1/2 cup water
1/2 cup dairy sour cream
1/4 cup butter or margarine
1 egg
1/2 cup chopped red candied cherries

ALMOND FILLING
1/2 cup almond paste (5 ounces)
1 egg white
1/2 cup blanched almonds -- toasted

ICING
1 cup confectioner's sugar
2 tablespoons milk
1/4 teaspoon almond extract

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- נ16-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.