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1
In a large mixing bowl combine 2 cups of the flour and the yeast.
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2
In a small saucepan heat and stir milk, sugar, margarine or butter, and salt just until warm (120 degree F to 130 degree F) and margarine almost melts.
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3
Add to dry mixture in mixing bowl; add eggs.
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4
Beat with an electric mixer on low speed for 30 seconds, scraping the side of the bowl constantly.
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5
Beat on high speed for 3 minutes.
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6
Using a wooden spoon, stir in as much of the remaining flour as you can.
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7
Turn the dough out onto a lightly floured surface.
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8
Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total).
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9
Shape dough into a ball.
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10
Place dough in a lightly greased bowl, turning once to grease surface of dough.
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11
Cover; let rise in a warm place until double in size (about 1 hour).
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12
Punch dough down.
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13
Turn dough out onto a lightly floured surface.
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14
Cover; let rest 10 minutes.
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15
Meanwhile, lightly grease a large baking sheet.
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16
In a small mixing bowl beat sugar and margarine or butter with an electric mixer on medium speed until well combined.
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17
Stir in ground almonds.
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18
Roll dough to an 18x12-inch rectangle.
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19
Sprinkle with Almond Filling.
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20
Roll up, jelly-roll style, starting from a long side.
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21
Seal seam.
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22
Place seam side down, on prepared baking sheet.
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23
Shape into a ring; press ends together to seal.
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24
Using kitchen scissors, snip at 1-inch intervals, making each cut two-thirds of the way to center.
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25
Gently turn each section slightly to a side.
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26
Cover and let rise in warm place until nearly double in size (about 30 minutes).
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27
Bake in a 350 degree F oven for 20 to 25 minutes or until bread sounds hollow when lightly tapped.
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28
Transfer to a wire rack and let cool.
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29
For icing, in a small bowl combine the powdered sugar, vanilla, and enough of the 1 to 2 teaspoons milk to make of drizzling consistency.
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30
Drizzle over bread.
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31
Top with sliced almonds.
