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1
In a large bowl, dissolve yeast in warm milk. Add the eggs, sugar, butter, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
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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 the top. Cover and let rise in a warm place until doubled, about 1 hour. Combine the almonds, brown sugar and cinnamon; set aside.
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3
Punch dough down; turn onto a lightly floured surface. Divide in half. Roll each half into a 12-in. x 9-in. rectangle. Spread butter over rectangles to within 1 in. of edges; sprinkle with almond mixture. Roll up jelly-roll style, starting with a long side; pinch seams to seal.
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4
Place each portion seam side down on a greased
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5
; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-1/2-in. intervals. Separate strips slightly; twist to allow filling to show. Cover and let rise until doubled, about 1 hour.
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6
Bake at 375u00b0 for 12-15 minutes or until golden brown. Combine the confectioners' sugar, milk and vanilla; drizzle over rings.
