Temperature: 375 ° F

Ingredients

Instructions

Prepare Filling:
Be sure skins are not on the almonds. Grind them in a meat grinder. (Do not use a food processor). Mix with browned sugar and cinnamon. Add the softened butter with a fork until combined.
Dough:
Dissolve yeast and sugar in warm milk. Add 1 cup flour and beat until smooth. Add melted butter, beaten eggs and remaining flour and salt. Beat until smooth. Place in bowl and cover with a tea towel. Let rise until double in bulk in a warm place. Punch down. Cut in half. Roll dough approximately 1/3 inch thick on a lightly floured board to an oblong shape about 9 x 13 inches. Rub the dough with 1/2 of the softened butter. Divide the filling in half. Spread 1/2 the filling evenly over the dough. Roll as for a jelly roll. Shape in a horseshoe shape and place on a greased cookie sheet being sure to seal the ends. Cut almost through roll with scissors at 1- 1/2 inch intervals, turning the slices slightly. Repeat procedure with second one. Cover with tea towels. Let rise until double in bulk (about 2 hours). Bake in a 375 degree oven for about 25 to 30 minutes.
Icing:
Combine sugar and enough of the milk and vanilla for a pourable consistency. Pour over the rings while they are still warm. Decorate with cherries and walnuts.