Difficulty: Medium - experience needed
1 envelope (1/4 ounce) active dry yeast
1 large egg, folk-beaten
1/2 cup warm milk
3 tablespoons cooking oil
2 tablespoons granulated sugar
2 tablespoons margarine, softened
1/4 cup brown sugar, packed
1/4 cup granulated sugar
1/4 sup chopped glazed cherries
1/4 cup raisins
2/3 cup confectioner's sugar
4 tablespoons milk
1 teaspoon corn syrup
1/4 teaspoon vanilla
1/2 cup slivered almonds, toasted
In small bowl, stir warm water and first amount of sugar.Sprinkle with yeast. Let stand for 10 minutes. Stir in the dissolved yeast. In large bowl, combine egg, warm milk, cooking oil and second amount of sugar. Add yeast mixture. Stir. Graduallly mix in flour until dough leaves side of bowl. Turn out onto lightly floured surface, Knead until smooth and elastic. Cover with tea towel. Let stand in oven with light on and door closed until doubled in size. Punch dough down. Roll dough into rectangle. Spread rectangle with butter.
In small bowl, stir boh sugars. Sprinkle over margarine. Sprinkle with cherries and raisins. Sprinkle rectangle with cherries and raisins. Roll up, starting along the long edge. Moisten edges. Pinch to seal. Place on greased baking sheet, seam-side down. Shape into circle, placing ends inside of each other. Pinch to seal. Stretch to make circle larger. With scissors, make cuts 1 iinch apart from outside edge to within about 1 inch of center. turn each wedge on its side, all in the same direction, so they overlap. Spray wth non=stick cooking spray. Cover with tea towel. Let stand in oven with light on and door closed for about 40 minutes until doubled in size. Bake at 375 degrees F for about 30 minutes. Let stand 10 minutes, Transfer to cooling rack.
In small bowl, combine first four ingredients, Drizzle over ring. Sprinkle with almonds.