Oatmeal Cherry Braid

Combine oatmeal, hot water, salt, and butter in a bowl and let cool to room temperature for about 5 minutes, stirring occasionally until the butter melts and the oatmeal softens.

Mix yeast, water, and sugar in a small bowl and let sit until foamy, about 5 minutes.

Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.

Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm spot for about 1 hour until doubled in size.

Divide the risen dough into three equal pieces and roll each into a long rope about 12 inches long.

Braid the three ropes together, tucking the ends under, then transfer to a parchment-lined baking sheet.

Let the braid rise for 20 minutes until puffy, then use a sharp knife to cut a shallow trench down the center of the braid.

Spread the cherry pie filling down the center trench of the braid, then sprinkle lemon peel over the filling.

Preheat oven to 375°F and bake the braid for 30-35 minutes until golden brown.

While the braid bakes, whisk together confectioners' sugar, milk, and vanilla in a small bowl until smooth.

Remove the braid from the oven and let cool for 5 minutes, then drizzle the glaze over the warm braid.

Cool completely on a wire rack for at least 10 minutes before slicing and serving.