Heart Breakfast Ring

3 cups flour
1 package active dry yeast
1/4 sugar
1 teaspoon salt
1/4 cup softened butter or margarine
3/4 cup hot tap water
1 egg

Filling:
1/2 cup flaked coconut
1/2 cup finely chopped or sliced almonds
3 tablespoons sugar
3 tablespoons softened butter or margarine
1/2 teaspoon almond extract
1/4 cup finely snipped maraschino cherries

Cherry Icing:
1/2 cup powdered sugar
1 tablespoon maraschino cherry juice

Combine 1 cup flour, undissolved yeast, 1/4 cup sugar and salt in large bowl. Stir well. Add 1/4 butter. Add hot tap water.

Beat with electric mixer 2 minutes. Add egg and 1/2 cup flour. Beast until thick and elastic. Gradually stir in just enough flour with wooden spoon to make soft dough that leaves sides of bowl. Turn out onto floured board.

Knead 5-10 minutes. Cover with plastic then a towel. Rest 20 minutes.

Filling: Combine all ingredients except cherries. Mix well.

Punch down dough and roll into a 14x8 rectangle. Spread filling and roll-up tightly beginning with 14" side.

Place in a ring, seam side down, on greased baking sheet. Seal edges tightly. Snip dough into fourteen 1" section, cutting from edge of circle to within 1 inch of center. Turn two cut sections on their sides in opposite directions to form a heart. Repeat until you have a circle of 7 hearts.

Put snipped cherries into each heart. Lightly Brush dough with oil. Refrigerate 2 to 24 hours.

When ready to bake, uncover and let stand 10 minutes. Bake at 375 for 20 - 25 minutes. Use lower rack. If browning too quickly, lower heat to 350. Remove from baking sheet immediately.

Combine powdered sugar and cherry juice in a small bowl. Outline hearts with cherry icing.

Yield: 6 servings