Lacy Valentine Hearts

Ingredients 
Dough 
  • 4 1/2 - 5 cups all purpose flour 
  • 1/2 cup sugar 
  • 2 packages active dry or Rapid Rise yeast 
  • 1 1/2 teaspoons salt 
  • 1/2 cup milk 
  • 1/2 cup water 
  • 1/4 cup butter or margarine; cut up 
  • 2 eggs  
Filling 
  • 1/2 cups chopped blanched almonds 
  • 1/2 cup chopped maraschino cherries, well drained 
  • 1/4 cup sugar 
  • 1 tablespoon butter or margarine melted 
Icing 
  • 1 1/2 cups sifted powdered sugar 
  • 2 - 3 tablespoons milk 
  • 1/2 teaspoons almond extract 
Method 
To make dough:  
In large bowl, combine 1 1/2 cups flour, 1/2 cup sugar, undissolved yeast and salt.  Heat milk, water and 1/4 cup butter until very warm (120°-130°F).  
Gradually add to dry ingredients; beat 2 minutes at medium speed of  electric mixer, scraping bowl occasionally.  Add eggs and 1/2 cup flour; beat at high speed 2 minutes.  With spoon, stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until smooth and elastic, about 4 to 6 minutes.  Place in greased bowl, turning to grease top.     Cover; let rise in warm, draft free place until doubled in size, about 1 hour.  Punch dough down. (For Rapid Rise yeast, cover kneaded dough; let rest for 10 minutes; proceed with recipe.) 
To make filling:  
In medium bowl, combine almonds, cherries, and 1/4 cup sugar; set aside.                              
To shape:  
Divide dough in half.  
Roll half of dough to 24 x 7 inch rectangle.  
Brush with half the melted butter; sprinkle with half the filling.  Beginning at long end, roll up tightly.  
Pinch seam to seal; carefully roll back and forth  to form 26 inch rope. Place, seam side down, on greased large baking sheet. Form into ring; pinch ends together to seal. Shape into heart. With sharp knife, cut slits, starting at outside edge of heart 2/3 of the way through dough at 3/4 inch intervals.  
Turn each section on its side  to show filling. 
Repeat with remaining dough and filling.  Cover; let rise in warm, draft free place until doubled in  size, about 1 hour. Bake at 350°F for 20 to 25 minutes or until done. Remove from sheets; cool on wire racks.  
Makes two coffee cakes.          
                                                             
To make icing:  
In small bowl, combine ingredients; stir until smooth. Drizzle over coffee cakes.         

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