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1
Sprinkle yeast and sugar over warm water in a small bowl and stir to dissolve.
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2
Let stand until foamy, about 10 minutes.
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3
In a large bowl, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup flour.
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4
Beat until smooth with a whisk.
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5
Add yeast mixture.
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6
Beat 3 minutes or until smooth.
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7
Add flour, 1/2 cup at a time with a wooden spoon until a soft dough has formed.
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8
Turn dough out onto a lightly floured surface and knead until smooth and silky, about 5 minutes.
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9
Be sure dough remains soft.
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10
Place in a greased bowl, turn once to grease top, and cover with plastic wrap.
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11
Let rise in a warm area until until doubled, about 1 1/2 hours.
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12
Meanwhile combine filling ingredients in a bowl, press cheese through a sieve and beat all until creamy.
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13
Gently deflate dough, turn out onto a lightly floured board and roll or pat into a 10x12-inch rectangle.
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14
Brush with melted butter.
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15
Spread with filling, leaving a 1/2 inch border all around the dough.
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16
Roll up jelly roll fashion and pinch seams.
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17
Holding one end, twist dough about 6 to 8 times to make a rope.
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18
Form into a flat coil and place in a well-greased 10 to 12 cup Kugelhopf mold or tube pan.
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19
Pinch ends together and adjust dough to lie evenly in the pan, no more than 2/3 full.
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20
Cover loosely with plastic wrap and let rise until even with the top of the pan, about 45 minutes.
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21
Bake in a preheated 350F oven for 40 to 45 minutes, or until golden brown and a cake tester comes out clean.
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22
There will be a hollow sound when tapped.
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23
Let stand for 5 minutes in the pan, then transfer from baking pan to a rack to cool completely.
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24
Let stand 4 hours or overnight, wrapped in plastic before slicing.
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25
Dust with powdered sugar or drizzle powdered sugar glaze.
