Ingredients

Preparation time: 2 1/2-3 hours
Yield: 8-10 servings

Bread:
1 package active dry yeast
1/2 cup warm milk
1/4 cup warm water
3-4 cups all purpose flour
2 eggs
1/4 cup margarine, softened
3 tablespoons sugar
1 1/2 teaspoon salt
1 teaspoon grated lemon peel
1/2 teaspoon ground cardamom

Filling:
1/4 cup margarine, softened
1/4 cup all purpose flour
2 tablespoons sugar
1 teaspoon almond extract
1/2 teaspoon grated lemon peel
2/3 cups finely chopped almonds
1/2 cup chopped red candied cherries

Glaze:
2/3 cup powdered sugar
2 teaspoons lemon juice
1 teaspoon water

For bread: In a large bowl, dissolve yeast in milk and water. Add 2 cups flour, eggs, margarine, sugar, salt, peel and cardamom. Beat until smooth. Add enough remaining flour to form a soft dough. Turn onto a floured surface. Knead until smooth and elastic, about 7 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in warm place until doubled. Punch down dough. Roll into a 30-inch by 9-inch rectangle. Crumble filling over dough. Starting with the 30-inch edge, roll up and seal edge. Place seam side down on a greased baking sheet. With a sharp knife, cut roll in half lengthwise. Carefully turn cut sides up. Loosely twist strips around each other, keeping cut sides up. Shape into a ring and pinch ends together. Cover and let rise 1 hour. Bake at 350 degrees F. for 35-40 minutes or until browned. Cool 15 minutes, then drizzle glaze over warm ring.

For filling: Beat together butter, flour, sugar, extract and peel. Stir in almonds and cherries.

Directions

For glaze: Combine ingredients until well blended.

Each serving contains: 388 calories, 15 g fat, 55 g carbohydrates, 447 mg sodium, 43.5 mg cholesterol.