3 1/2-3 3/4 cups all-purpose flour, divided

1 package (1/4 ounce) active dry yeast

1 cup milk

1/3 cup butter

1/3 cup sugar

1/2 teaspoon salt

1 egg

Filling:

1/4 cup butter, softened

1/2 cup sugar

1/2 teaspoon almond extract

Glaze:

2 or 3 tablespoons milk

1 teaspoon almond extract

1 3/4 cups confectioners sugar

1/2 cup sliced toasted almonds

In mixing bowl combine 2 cups flour and yeast.

In sauce pan over low heat, bring milk, butter, sugar and salt to about 120-130 degrees; stir in flour mixture, add egg and heat for 3 minutes. Then stir in enough flour to form a soft dough.

Turn out on a floured surface. Knead 4 to 6 minutes.
Place in a greased bowl, turning once to grease top.
Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, beat filling ingredients until smooth.

Punch down dough. Roll into a 18-inch by 12-inch rectangle.

Spread filling over dough to within 1 inch of edges.
Starting at long end, roll up tightly and seal edges well.

Place on a greased baking sheet seam side down.
Seal edges well to form a ring.

Cover and let rise until doubled, 30 minutes.

Bake at 375 degrees, 25 minutes or until golden.

Remove to wire rack. Cool.

Blend glaze ingredients. Drizzle over coffee cake and sprinkle with almonds.

Makes 8 servings.