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1
In a bowl, combine 1 1/2 cups of flour with the package of yeast and the salt.
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2
Heat to 115 degrees, 1/3 cup milk and 6 tablespoons of the butter in a saucepan.
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3
Stir this into the flour mixture.
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4
Beat eggs until well blended and stir into flour mixture.
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5
Add as much of the remaining flour as needed to make a soft dough, turn out on a floured board and knead for 8 minutes or place in an electric mixer and knead with a dough hook.
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6
Place the dough in a greased bowl, turn to grease all sides of the dough, then cover loosely to set aside to rise until doubled, about 1 hour.
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7
Melt remaining 2 tablespoons of butter.
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8
Punch dough and roll out to form a rectangle 12-by-20 inches.
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9
Brush with melted butter.
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10
Mix together almonds, raisins, sugar and cinnamon, sprinkle over the dough and place the trinket somewhere along the filling.
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11
Roll the dough from the long end jellyroll-style.
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12
Seal the edge by pinching.
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13
Bring together the two ends of the dough and join by pinching them together, forming a ring.
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14
Slash top of the dough at 1-inch intervals.
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15
Cover loosely and allow to rise until doubled, about 45 minutes.
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16
Preheat oven to 375 degrees.
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17
Place the ring on a lightly greased baking sheet and bake for 30 to 45 minutes, until browned.
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18
Remove from the oven and allow to cool completely.
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19
Mix confectioners' sugar and 1 tablespoon of milk to form a glaze with the consistency of thick cream.
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20
Spread on the top of the bread and scatter slivered almonds and raisins on it.
