Ingredients
1/2
cup maraschino cherries
3/4
cup plus 2 tablespoons water
1
teaspoon almond extract
2
tablespoons butter
3 1/4
cups bread flour
2
tablespoons sugar
1
teaspoon salt
2
teaspoons bread machine yeast or fast-acting dry yeast
1/2
cup chopped white baking chips
1/3
cup chopped slivered almonds
2
tablespoons sugar
2
tablespoons butter, softened
1/4
cup maraschino cherries, well drained
1/2
cup powdered sugar
2
to 4 teaspoons reserved maraschino cherry juice
Preparation
Drain 1/2 cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for Glaze.
Measure carefully, placing 1/2 cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
Select Dough/Manual cycle. Do not use delay cycles.
Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
Grease large cookie sheet with shortening. On floured surface, roll dough into 15x10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and 1/4 cup cherries; press into dough. Beginning at 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until double.
Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.
