1 (16.5 ounce) can Bing or Royal Anne Cherries, drained, reserving juice
1 (16 ounce) loaf frozen bread dough
2 tablespoons butter or margarine
1 cup sifted confectioners' sugar
2 tablespoons milk
1 teaspoon almond extract
1/4 cup sliced almonds
Filling: Combine sugar and cornstarch in small saucepan.
Gradually add reserved cherry juice. Cook and stir over medium heat until thickened.
Add reserved cherries. Let stand until cool.
Tea Ring: Stretch and roll out thawed bread dough into a 15 x 9-inch rectangle
on a lightly floured surface. Spread butter or margarine over dough. Spread filling
down the center of dough. Beginning at 15-inch side, fold over and pinch edges.
Stretch roll to make even. Pinch edge of dough into roll to seal well.
Place dough, with sealed edge down, on a greased pizza pan and shape into a ring.
With scissors, snip almost to center at 1-inch intervals along outside edge. Twist
and turn each section on its side.
Let rise until double in size, 35 to 45 minutes.
Bake for 25 minutes at 375 degrees F. If it browns too quickly, cover loosely with
Cool on baking rack.
Drizzle with glaze and sprinkle with sliced almonds.