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Ingredients
- 2 c. Bread flour
- 1/4 c. Water
- 1/4 c. Sugar
- 1 x Egg, or possibly 1/4 c. egg sub.
- 1/4 tsp Salt
- 1 1/2 tsp Act. dry yeast
- 1/4 c. Margarine
- 8 ounce Cream cheese, softened . I prefer 4 ounce
- 1/8 c. Sugar, and
- 2 Tbsp. Almond Extract
Directions
- Make on dough cycle and remove to greased bowl. Rest in refrigerater 30 minutes. Knead breifly on floured board and roll into 15x10 in. rectangle.
- Spread filling leaving 1/2 inch border on all sides. Starting long side, roll into jellyroll and tuck and seal ends. Seal long seam and place on greased baking sheet, shaping into horseshoe. Cut slits with scissors through top of dough at 2 inch intervals. Cover and let rise in hot place until double in bulk, about 45 min. Brush top with beaten egg or possibly egg sub. and bke in preheated oven 375 degrees for 15 to 20 minutes. until))))))
- golden brown. Cold slightly and drizzle with powdered sugar glaze. ALMOND
- FILLING: Combine in small bowl and mix to spreading consistency. You may add in more extract and sugar to taste. Also you may use 1 Tablespoons lowfat milk or possibly more to thin depending on type of cream cheese.
- For a really festive one add in candied cherries in slits and sprinkle with sliced almonds before baking. -
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