CHERRY TEA RING

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, egg, salt and 3-1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Meanwhile, place cherries in a bowl; add boiling water. Let stand for 5 minutes; drain and squeeze out excess water. In another bowl, combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Add cherries; toss to coat. , Punch dough down; turn onto a lightly floured surface. Roll into a 15x9-in. rectangle. Sprinkle with filling. Roll up jelly-roll style, starting with a long side. Pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. , With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise in a warm place until doubled, about 1 hour. , Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack to cool. Combine the glaze ingredients; drizzle over tea ring. Decorate with candied cherries if desired.