Almond Cherry Ring

In a saucepan, combine the cherries, cold water and 1/4 cup sugar. Cook and stir until mixture comes to a boil. Remove from the heat; cover and let stand for 10 minutes. Drain and set aside., In a large bowl, dissolve yeast in warm water. In a saucepan, heat milk and butter to 110degrees-115degrees. Add the milk mixture, lemon zest, salt, remaining sugar and 1-1/2 cups flour to yeast mixture; beat until smooth. Add eggs; beat on medium speed for 1 minute. Add enough remaining flour to form a firm dough. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Roll into an 18x8-in. rectangle. Spread almond filling to within 1/2 in. of edges. Sprinkle with reserved cherries. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a lightly greased baking sheet. Pinch ends together to form a ring., With scissors, cut from outside edge to two-thirds of the way toward the center of the ring at 1-1/2-in. intervals. Separate strips slightly; twist so filling shows. Cover and let rise in a warm place until doubled, about 45 minutes., In a bowl, combine egg and 1 tablespoon milk. Brush over dough. Bake at 350degrees for 25-30 minutes or until golden brown. Cool for 5 minutes before removing from pan to a wire rack to cool completely. For glaze, in a bowl, beat confectioners' sugar, vanilla and remaining milk until smooth; drizzle over the ring.