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1.
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Sprinkle yeast over warm water in a large bowl; stir briefly.
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Let stand until foamy (about 5 minutes).
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Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
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Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
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Then eat on medium speed for 3 minutes.
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Add 1 1/4 cups more flour; beat until combined.
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Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
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Place in a greased bowl; turn over to grease top.
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Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
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Meanwhile, prepare filling.
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In a medium-size bowl, combine butter,flour and sugar.
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Beat until smooth.
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Stir in almonds, dried cranberries, lemon peep, and almond extract.
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Cover and refrigerate.
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Punch doubled dough down and knead briefly on a lightly floured board to release ari.
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Roll into a 9- by 30-inch rectangle.
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Crumble filling dough to within 1 inch of edges.
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Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
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With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
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Loosely twist ropes around each other, keeping cut side up.
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Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
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Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
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Bake in a 375u00b0F oven until lightly browned (about 20 minutes).
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Transfer to a rack and let cool briefly.
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Meanwhile, prepare sugar glaze.
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In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
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Drizzle over warm bread.
