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Cherry and White Chocolate Almond Twist

Betty Crocker Kitchens
Updated Sep 20, 2016
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This eye-catching bread gets its pinkish hue from the maraschino cherries in the dough while the extra sweet taste comes from the white chocolate chips and slivered almonds added into the batter, too.

Cherry and White Chocolate Almond Twist

  • Prep Time 25 min
  • Total 3 hr 55 min
  • Servings 16
  • Ingredients 15
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Ingredients

Bread Dough

  • 1/2 cup maraschino cherries
  • 3/4 cup plus 2 tablespoons water
  • 1 teaspoon almond extract
  • 2 tablespoons butter
  • 3 1/4 cups bread flour
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 2 teaspoons bread machine yeast or fast-acting dry yeast

Filling

  • 1/2 cup chopped white baking chips
  • 1/3 cup chopped slivered almonds
  • 2 tablespoons sugar
  • 2 tablespoons butter, softened
  • 1/4 cup maraschino cherries, well drained

Glaze

  • 1/2 cup powdered sugar
  • 2 to 4 teaspoons reserved maraschino cherry juice

Instructions

  • Step 
    1
    Drain 1/2 cup cherries thoroughly; reserve 2 to 4 teaspoons cherry juice for Glaze.
  • Step 
    2
    Measure carefully, placing 1/2 cup cherries and remaining bread dough ingredients in bread machine pan in the order recommended by the manufacturer.
  • Step 
    3
    Select Dough/Manual cycle. Do not use delay cycles.
  • Step 
    4
    Remove dough from pan, using lightly floured hands. Cover and let rest 10 minutes on lightly floured surface. In small bowl, mix baking chips, almonds and 2 tablespoons sugar.
  • Step 
    5
    Grease large cookie sheet with shortening. On floured surface, roll dough into 15x10-inch rectangle. Spread 2 tablespoons butter over dough. Sprinkle with almond mixture and 1/4 cup cherries; press into dough. Beginning at 15-inch side, roll up dough; press to seal seam. Place, seam side down, on cookie sheet.
  • Step 
    6
    Cut roll lengthwise in half. Place halves, filling sides up and side by side, on cookie sheet; twist together gently and loosely. Pinch ends to seal. Cover and let rise in warm place about 45 minutes or until double.
  • Step 
    7
    Heat oven to 350°F. Bake 30 to 35 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool 20 minutes. In small bowl, stir powdered sugar and enough cherry juice for drizzling consistency. Drizzle over coffee cake.

Nutrition

220 Calories
6g Total Fat
4g Protein
35g Total Carbohydrate
14g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
220
Calories from Fat
60
Total Fat
6g
10%
Saturated Fat
3 1/2g
19%
Trans Fat
0g
Cholesterol
10mg
3%
Sodium
180mg
8%
Potassium
50mg
1%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
14g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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