Braided Almond Ring

• 3-1/2 to 4 cups all-purpose flour
• 1/3 cup sugar
• 2-1/4 teaspoons quick-rise yeast
• 1 tablespoon grated lemon zest peel
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 1/4 cup water
• 1/4 cup butter, cubed
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/3 cup almond paste
• 1/3 cup finely chopped almonds
• 1 large egg white, room temperature
• 1 tablespoon grated lemon zest
• 1 large egg
• 1 tablespoon water
• 2 tablespoons butter, softened
• 2 cups confectioners' sugar
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons 2% milk
• 1/4 cup slivered almonds, toasted

1. In a large bowl, combine 1 cup flour, sugar, yeast, lemon zest and salt. In a saucepan, heat milk, water and butter to 120u0b0-130u0b0. Add to dry ingredients; beat until smooth. Add the egg, egg yolk and 1/2 cup flour; beat for 2 minutes. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Cover and let rest for 20-30 minutes. Punch dough down. Divide into three pieces; roll each into a 24x4-in. rectangle.
3. In a small bowl, beat filling ingredients. Spread over dough to within 1 in. of edges. Roll up, starting with a long side; pinch seams to seal. Place ropes on a floured surface; gently braid. Place in a well-greased 10-in. tube pan. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes.
4. Beat egg with water; brush over braid. Bake at 350u0b0 for 35-40 minutes. Carefully remove from pan to a wire rack. Combine the first five glaze ingredients; drizzle over warm braid. Top with almonds.

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Taken from www.tasteofhome.com/recipes/braided-almond-ring/ (may not work)