In a bowl, mix all filling ingredients thoroughly. Filling should make enough to fill two or three braids.
Basic Sweet Dough
In the bowl of a stand mixer, mix scalded milk, water, and sugar; let mixture cool to 115 degrees then sprinkle yeast over top. Add egg, salt, and 2 cups flour; beat with mixer for 2 minutes. Add oil and 1 more cup of flour; beat until mixed. Stir in enough flour to make a soft dough.
Change to a dough hook attachment and knead until smooth and elastic, about 10 minutes. Lightly cover bowl with oiled plastic wrap; let rise until doubled. After dough has risen, punch down; divide equally into 2 or 3 equal portions. Cover with plastic wrap and let rest approx. 10 minutes.
Roll one portion of the dough into a long rectangle. Cut 1-inch strips about one-third of the way into both long sides of the rectangle. Spread the uncut center area of the dough lightly with softened butter or margarine. On top of the center of the dough, sprinkle half or one-third of the cherry-almond filling.
Criss-cross the dough strips over the filling to make a braid, seal the ends, and repeat with the remaining portion(s) of the dough.
Place each completed braid on a parchment-covered cookie sheet, cover lightly, and let rise until doubled.
Bake in a preheated 350-degree oven for 25–30 minutes or until golden brown and a thermometer reads 190–195 degrees.
Makes 2 or 3 braids. You may leave the braids plain or, when cool, drizzle with a simple powdered sugar glaze, if desired.