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Rich Yeast Dough:
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In large mixer bowl, combine 2 cups of the flour and the yeast.
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Heat together milk, butter, sugar and salt just until warm (115-120u00b0F), stirring occasionally to melt butter.
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Add to dry mixture in mixer bowl; add egg.
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Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
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By hand, stir in enough of the remaining flour to make a stiff dough.
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Place dough in a greased bowl, turning once to grease surface.
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Cover; let rise in warm place until double, about 1-1/2 hours.
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Turn out on lightly floured surface.
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Divide in half and form each part into a ball.
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Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
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Roll the dough on a lightly floured surface to a 12x12 square.
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Brush with the melted butter.
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Sprinkle on the sugar and cinnamon and then top with the almonds.
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Fold one side over to within 1/2 inch of opposite side.
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Press the edges together and place on a greased baking sheet.
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Cover with plastic wrap, and let rise in a warm place until almost double.
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Bake at 375u00b0F for 12 - 15 minutes or until golden brown.
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Cool.
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Frost with the icing.
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Icing:
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Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
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Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.
