Serves: 2
Total Calories: 2,689

1 package yeast active dry
1/4 cup water lukewarm (105° to 115° F)
1/3 cup sugar + 1/2 teaspoon
1/3 cup butter or margarine
1/2 teaspoon salt
1/2 cup milk scalded
1 egg beaten
1/2 cup potato cold mashed
3 cups flour
2 tablespoons butter or margarine, melted
* See note below.
* Part two.
1 cup nuts chopped
1 cup sugar
1 teaspoon cardamon ground cardamom
1 teaspoon cinnamon ground
1/2 cup currants or raisins soaked in 1/4 cup rum or fruit-flavored liqueur (optional)
* Part two.
2 cups powdered sugar
2 tablespoons butter or margarine, softened
1/4 cup milk
1/2 teaspoon almond extract

* Soften yeast in warm water stir in 1/2 teaspoon sugar. In large mixing bowl, combine 1/3 cup sugar, butter or margarine, salt and scalded milk cool to lukewarm. Blend in egg, mashed potatoes and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Knead on floured surface 3 to 5 minutes. Place in greased bowl, turning dough to grease all sides. Cover let rise in warm place (85° to 90° F) until doubled, about 1 hour. Punch dough down. Cover. Store in refrigerator at least 2 hours (not over 3 days). When ready to bake, punch dough down, divide in 2 portions and mold into balls roll out each portion into an 18 x 10-inch rectangle. Brush each with 1 tablespoon melted butter or margarine. Prepare following filling. Filling:
*Sprinkle each rectangle with filling. Place a sheet of wax paper over the sprinkled dough roll with rolling pin over the paper to push the filling into the dough. Remove wax paper. Roll as for a jelly roll, starting with 18-inch side. Place each roll on a greased baking sheet shape into a ring, overlapping the ends. Snip sections with kitchen scissors 1 1/2 inches apart, cutting each to within 1 inch of center. Turn each cut section slightly to one side to form a wreath Let rise in warm place until doubled, about 45 minutes. Bake in a preheated 350° F oven for 25 to 30 minutes, until golden brown. When cool prepare Almond Glaze, below:

Almond Glaze:
*Combine all ingredients and blend until smooth. Dribble over coffee ring.

Note: This can also be made in 2 greased 6 1/2 -cup ring molds and the top snipped with scissors.

Nutritional Facts:

Serves: 2
Total Calories: 2,689
Calories from Fat: 813

More Recipes from the Holiday Cookbook Cookbook:
Bubble Bread
Christmas Stollen
Coconut-Pumpkin Loaf
Cranberry-Orange-Nut Bread
Danish Aebelskiver
Date-Nut Bread
Dinner Muffins
Easy Christmas Tree Bread
Favorite Holiday Bread
French Breakfast Puffs
Gingerbread
Golden Muffins
Great Big Pancake
Herb Casserole Bread
Kugelhopf
Mayonnaise Muffins
Raisin Bread
Refrigerator Biscuits
Sesame Wreath
Swedish Coffee Ring