2 cups all-purpose flour (2 to 2 1/2 cups)
4 teaspoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
2 tablespoons water
1 tablespoon butter or margarine
1 egg
FILLING
1 3-ounce package cream cheese, softened
4 teaspoons sugar
1/2 cup dried cranberries
OR
1/2 cup dried tart cherries
OR
1/4 cup coarsely chopped candied cherries
Vanilla Icing
VANILLA ICING
1 cup powdered sugar, sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract
Servings: 12 / Yield: 1 ring
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes on floured surface.
2. Prepare Filling; In small bowl, combine package cream cheese, softened, sugar and dried cranberries or dried tart cherries, coarsely chopped, or chopped candied cherries. Stir until blended. Reserve.
3. Roll dough to 15 × 8-inch rectangle. Evenly spread reserved Filling to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing.
____________________
Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.
4 teaspoons sugar
1 package Fleischmann's® Rapid Rise Yeast
1/2 teaspoon salt
1/2 cup milk
2 tablespoons water
1 tablespoon butter or margarine
1 egg
FILLING
1 3-ounce package cream cheese, softened
4 teaspoons sugar
1/2 cup dried cranberries
OR
1/2 cup dried tart cherries
OR
1/4 cup coarsely chopped candied cherries
Vanilla Icing
VANILLA ICING
1 cup powdered sugar, sifted
3 teaspoons milk (3 to 4 teaspoons)
1/2 teaspoon vanilla extract
Servings: 12 / Yield: 1 ring
1. In large bowl, combine 1 cup flour, sugar, undissolved yeast and salt. Heat milk, water and butter until very warm (120º to 130ºF); stir into dry ingredients. Stir in egg and enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes. Cover; let rest 10 minutes on floured surface.
2. Prepare Filling; In small bowl, combine package cream cheese, softened, sugar and dried cranberries or dried tart cherries, coarsely chopped, or chopped candied cherries. Stir until blended. Reserve.
3. Roll dough to 15 × 8-inch rectangle. Evenly spread reserved Filling to within 1/2 inch of edges. Beginning at long end, roll up tightly as for jelly roll. Pinch seam to seal. Form into ring; pinch ends together to seal. Place ring, seam side down, on greased baking sheet. Cut slits, starting from outer edge, 3/4 of the way through dough at 1-inch intervals. Turn each section on its side to show filling. Cover; let rise in warm, draft free place until doubled in size, about 30 to 45 minutes.
4. Bake at 375ºF for 25 to 30 minutes, covering with foil after 15 minutes to prevent excess browning. Remove from sheet; cool on wire rack. Frost with Vanilla Icing.
____________________
Vanilla Icing: In small bowl, combine 1 cup sifted powdered sugar, 3 to 4 teaspoons milk and 1/2 teaspoon vanilla extract. Stir until smooth.
