Cherry Cross Over Bread

This is a recipe that I have been trying to get for almost 20 years.  My family had a home teacher growing up that would come once a year and bring my family this bread.  It was much awaited, and devoured in merely a few minutes.  Best. Home. Teacher. Ever!!!  His wife would never divulge the recipe because it was her family secret recipe.  So...low an behold...all I had to do was move clear across the country for her to finally relent and give it to me :)

So here it is...the most delicious cherry cross over bread that will ever grace your taste buds!  It is so delicious that you can only eat it once a year!  That way you have a year to burn off all the calories...just in time to eat it again!!!!

Bread: (you can also use frozen bread dough if you would like to make life a bit easier...you will sacrafice a bit of flavor...but the end product is still delicious)
1/4 c warm water
1 c milk
1/4 c sugar
1 1/2 T instant yeast
3/4 c butter, softened
1 tsp salt
4 1/2 c flour

Filling:
1 (8oz) pkg cream cheese
1/4 c sugar
1 (1 lb) can cherry pie filling
1 tsp almond extract

Icing:
1 T butter, softened
1 c. powdered sugar
1/2 tsp vanilla
1 to 2 T milk

Place first 4 bread ingredients in a stand mixer and allow to sit until it becomes foamy (about 10 minutes).  Add butter and dry ingredients and mix well.  Dough should be slightly sticky but pull away from the bowl easily.  When dough is ready, divide dough in half or fourths depending on the size of crossover you want.

Roll each section out separately into an 8 x 15 rectangle.  Place on a long cookie sheet covered with tin foil.  Make 3-inch vertical cuts 1 inch apart on the long sides, leaving 4-inch center of each rectangle.  Top with cream cheese mixture (cream cheese and sugar) and mixture of pie filling (mixed with almond extract).  Fold strips gently from each side of the rectangle, over the filling, crisscrossing them to give a braided look.  Don't pull too hard on the strips.  You just need to cover the end of the strip before.

Let dough rise for about 30 minutes, or until the desired size is reached.  Bake at 350 degrees for 20 minutes, until golden brown.  Drizzle with icing, and garnish with nuts (optional).