Cherries have long been associated with love in folklore and they are the number one fruit to serve for Valentine’s Day dessert. This recipe for cherry Valentine’s dessert bread uses candied cherries that can be found in most grocery stores, usually beside the baking walnuts and pecans.
Yield: 3 small breads
Prep Time: 2 hours, 30 minutes
Cook Time: 20 minutes
Total Time: 2 hours, 50 minutes
- 1-1/4 cups milk, room temperature
- 2-1/4 tsp or 1 pkg. (1/4 oz.) active dry yeast
- 1/2 cup butter, soft
- 1/4 cup sugar
- 1 tsp salt
- 1 large egg
- 1/4 tsp ground cinnamon
- 1 cup chopped candied cherries
- 4-1/2 cups all-purpose flour, about
- 1 cup powdered sugar
- 1/2 tsp soft butter
- 1/4 tsp vanilla
- 1/4 cup halved candied cherries
- In large bowl, mix together milk, yeast, 1/2 cup butter, sugar, salt, egg, and cinnamon. Mix in 2 cups flour. Mix in chopped candied cherries. Mix in the remaining flour until you have a soft dough. You may or may not need as much flour as stated in the recipe.
- Turn dough out onto floured board and knead for 8 minutes. Place dough in greased bowl. Turn dough over so that the dough is greased on both sides. Cover and let rise in warm, draft-free place for one hour.
- Punch down dough and turn out onto floured board. Knead for 5 minutes. Divide dough into three equal parts. Roll each part into a 10 x 6-inch oval. Fold the length of the oval in half so that the top short edge is about 1-inch in from the bottom short edge. Place each folded bread onto a greased baking sheet. Cover and let rise in warm, draft-free place for about 40 minutes or until double in size.
- Bake at 375 degrees F for 15 to 20 minutes. Remove breads from baking sheets and let cool on rack until warm. While the bread is still warm, mix together the confectioner’s sugar, 1/2 tsp butter, vanilla, and enough water to make a thick icing. Ice each bread while it is still warm and top with halved cherries.