Instructions

• Heat butter and milk over low on stovetop until butter has melted. Cool to lukewarm.
• In a large bowl, dissolve the yeast in the warm water and beat in the egg yolk. Blend in the cooled milk mixture.
• Sift in the flour, salt and sugar. Beat until the mixture is smooth and creamy.
• Cover bowl and refrigerate overnight.
• The next day, blend together cherries, almonds and milk in a small sauce pan over medium low heat. Stir on stove top until thickened. Remove from heat and cool.
• Meanwhile, mix together egg whites and sugar. Stir into cooled cherry mixture.
• Divide dough into two equal pieces and dust each with flour. Roll out (one at a time) to make an 18-inch circle. Pour half of the cherry filling onto the dough and spread out over the dough and roll up jelly-roll fashion.
• Carefully place into a bundt pan that has been sprayed with non-stick cooking spray.
• Repeat with the second half and carefully place that half on the other side of the pan, overlapping the first half.
• Place on stovetop and let rise for 30 minutes while preheating the oven to 350 degrees.
• Bake for 45 minutes.
• Cool in pan for 15 minutes and then invert to a cake plate. Drizzle with a cream cheese or vanilla glaze.