Cherry Almond Tea Ring

Filling:
1/2 cup granulated sugar
3 tablespoons cornstarch
1 (16.5 ounce) can Bing or Royal Anne
    Cherries, drained, reserving juice

Combine sugar and cornstarch in small saucepan. Gradually add reserved cherry juice. Cook and stir over medium heat until thickened. Add reserved cherries. Let stand until cool.

Tea Ring:
1 (16 ounce) loaf frozen bread dough
2 tablespoons butter or margarine

Glaze:
1 cup sifted confectioners' sugar
2 tablespoons milk
1 teaspoon almond extract

Mix well.

Topping:
1/4 cup sliced almonds

Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle on a lightly floured surface. Spread butter or margarine over dough. Spread filling down the center of dough. Beginning at 15-inch side, fold over and pinch edges. Stretch roll to make even. Pinch edge of dough into roll to seal well.

Place dough, with sealed edge down, on a greased pizza pan and shape into a ring. With scissors, snip almost to center at 1-inch intervals along outside edge. Twist and turn each section on its side. Let rise until double in size, 35 to 45 minutes.

Bake 25 minutes at 375 degrees F. If it browns too quickly, cover loosely with aluminum foil. Cool on baking rack. Drizzle with glaze and sprinkle with sliced almonds.

Makes 15 servings.