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1
Combine yeast and water in a small bowl, stirring until dissolved, and set aside until yeast is proofed.
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2
In a large mixing bowl combine the milk, sugar, and butter, stirring until dissolved.
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3
Add the salt, eggs, and yeast mixture and blend thoroughly.
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4
Beat in 3 cups of flour to make a smooth batter Add additional flour to make a soft dough (dough will be very sticky).
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5
Turn out onto a floured board and knead approximately 8 minutes or until smooth and elastic, adding more flour as needed.
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6
Dough may be made with a standing mixer and dough hook.
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7
Round into a ball and place in a warm buttered bowl, turning to lightly coat top with some of the butter.
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8
Cover loosely with plastic wrap and let rise until doubled.
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9
Punch down the dough and divide in half.
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10
To prepare rings, divide dough in half and flatten into a long oval.
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11
Spread 1/2 can of Solo almond filling on each oval, place one bean into each oval, and roll each piece into a rope.
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12
Join ends together leaving large oval hole in the middle.
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13
Cover and let rise until double, about 1 hour.
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14
While the bread is rising, preheat oven to 350u00b0F.
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15
Bake rings for 30 minutes in the preheated oven or until golden brown and sound hollow when thumped.
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16
Remove and let loaves cool on wire racks.
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17
Icing: Mix all the icing ingredients together until fluffy and well blended.
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18
To serve, frost cooled loaves with icing.
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19
Decorate with different colored sugars or candied fruit.
