Hefenkranz

Dough:

• 3 oz. milk
• 3 oz. water
• 1 egg
• 1 tsp. salt
• 4 T. butter, softened
• 1/3 c. sugar
• 3 c. all-purpose flour
• 1 ½ tsp. yeast

Filling:

• ½ c. powdered sugar
• 6 T. butter
• ½ c. ground almonds
• ½ tsp. vanilla
• 1/2 tsp almond extract

Icing:

• ½ c. powdered sugar
• 1-2 T. milk
• ½ tsp. almond extract or vanilla

Prepare dough in bread machine using Dough setting or mix as per any roll. Let rise till double. Roll dough into rectangle. Spread with filling mixture. Roll up longways and shape into a ring. Pinch seams closed with wet fingers. Place in springform ring pan or on a parchment-covered cookie sheet and ball up some tin foil and put in the center. (this will just make it prettier so you can skip and it taste just as good). Carefully slash top evenly every 1-2 inches. Let rise about ½ hour in a warm place. Brush with melted butter. Bake at 350 for 30 minutes. Cool slightly, then ice. Sprinkle with slivered or sliced almonds, or decorate with marzipan.

You can assemble (but don't slash the top) the night before and stick in the fridge overnight. Take out first thing in the morning for a few hours than slash and bake.

 If all the butter stays in than it will be very soft and it'll be hard to tell if it's done but if your oven temp is correct it should be cooked after 30-35 min.