Christmas Kuchen
(Hale County 4H)

1/4 cup water
1/4 cup 2% milk
1/2 cup margarine
2 eggs, slightly beaten
3 1/2 cups flour
1 package dry yeast
2 tbsp. sugar
1/2 tsp. salt
1 tsp. ground cardamon

Almond filling:
1/2 cup almond paste
1 egg white
1/2 cup chopped toasted almonds
1/2 cup chopped candied cherries

Almond icing:
1 cup powdered sugar
1/4 teaspoon almond extract
1 to 2 tablespoons milk

Place milk, water, margarine, and eggs in bottom of bread machine pan. Add 3 1/2 cups flour on top of liquid mixture. On top of flour pour yeast, salt, cardamon, and sugar. Set bread machine on dough cycle. When dough is ready, place on lightly floured surface. Roll to 30 x 9 inch rectangle. Spread almond filling over dough to within 1/2 inch of edges; sprinkle with cherries. Beginning at long end, roll up tightly as for jelly roll; pinch seam to seal. With sharp knife, cut roll in half lengthwise; carefully turn halves so cut sides face up. Twist halves together, keeping cut sides up so filling is visible. Transfer dough to greased baking sheet. Shape into ring; pinch ends together to seal. Cover; let rise in warm draft-free place until double in size, about 20 to 40 minutes. Bake at 350 degrees for 30 minutes or until done. Remove from baking sheet; let cool on wire rack. Top with almond icing.