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1
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and salt. In a saucepan, heat milk and butter to 120u00b0-130u00b0. Add to dry ingredients; beat until moistened. Add eggs; beat on low speed for 30 seconds. Beat on high for 3 minutes. Stir in remaining flour; beat well.
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2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
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3
Punch dough down. On a lightly floured surface, roll into a 16-in. circle; place on a greased
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4
(circle with be larger than the
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5
). Place a glass in the center of dough. Brush dough with melted butter. Combine the sugar and cinnamon; sprinkle over butter. Cut from the glass to the outside edge, forming 16 wedges. Remove glass.
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6
Place one slice over the top of the next slice, cinnamon-sugar sides together; pinch edges to seal. Continue around circle until there are eight strips. Twist each strip four to five times. Loop to the center to make daisy petals. Cut off one roll to place in the center. Cover and let rise until doubled, about 1 hour.
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7
Beat egg yolk and water; brush over ring. Bake at 375u00b0 for 15-20 minutes. Remove from pan to a wire rack to cool. Top with preserves. Drizzle with Vanilla Glaze. Sprinkle with almonds.
