Cafe Marimba King's Bread

• 3 1/2 cups flour, approximately
• 1 package yeast
• 1 teaspoon salt
• 23 cup plus 1 tablespoon milk
• 8 tablespoons butter
• 2 large eggs
• 1/2 cup chopped blanched almonds
• 1/2 cup golden raisins
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• Small clay doll, coin or other good-luck trinket (optional)
• 23 cup confectioners' sugar
• 1 tablespoon each slivered almonds and golden raisins for garnish
• 1 tablespoon golden raisins

1. In a bowl, combine 1 1/2 cups of flour with the package of yeast and the salt.
2. Heat to 115 degrees, 1/3 cup milk and 6 tablespoons of the butter in a saucepan.
3. Stir this into the flour mixture.
4. Beat eggs until well blended and stir into flour mixture.
5. Add as much of the remaining flour as needed to make a soft dough, turn out on a floured board and knead for 8 minutes or place in an electric mixer and knead with a dough hook.
6. Place the dough in a greased bowl, turn to grease all sides of the dough, then cover loosely to set aside to rise until doubled, about 1 hour.
7. Melt remaining 2 tablespoons of butter.
8. Punch dough and roll out to form a rectangle 12-by-20 inches.
9. Brush with melted butter.
10. Mix together almonds, raisins, sugar and cinnamon, sprinkle over the dough and place the trinket somewhere along the filling.
11. Roll the dough from the long end jellyroll-style.
12. Seal the edge by pinching.
13. Bring together the two ends of the dough and join by pinching them together, forming a ring.
14. Slash top of the dough at 1-inch intervals.
15. Cover loosely and allow to rise until doubled, about 45 minutes.
16. Preheat oven to 375 degrees.
17. Place the ring on a lightly greased baking sheet and bake for 30 to 45 minutes, until browned.
18. Remove from the oven and allow to cool completely.
19. Mix confectioners' sugar and 1 tablespoon of milk to form a glaze with the consistency of thick cream.
20. Spread on the top of the bread and scatter slivered almonds and raisins on it.

flour, yeast, salt, milk, butter, eggs, blanched almonds, golden raisins, sugar, cinnamon, clay, sugar, almonds, golden raisins

Taken from cooking.nytimes.com/recipes/1601 (may not work)