Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (110° to 115°)6 tablespoons butter1/3 cup nonfat dry milk powder1/4 cup sugar1 large egg3/4 teaspoon salt4-1/2 to 5-1/2 cups all-purpose flour2 tablespoons butter, melted1/2 cup chopped almonds1-1/2 teaspoons ground cinnamon1 cup confectioners’ sugar1 tablespoon water1/4 teaspoon almond extract
Preparation
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a lightly floured surface, roll dough into an 18x12-in. rectangle. Brush with melted butter. Sprinkle with chopped almonds and cinnamon to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.
Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Combine confectioners’ sugar, water and extract; drizzle over warm bread.
