In a mixer fitted with paddle
attachment, combine butter, sugar, salt, vanilla, almond, milk, eggs, and 0.50
lb. flour. Beat until smooth.
Change to a dough hook, add remaining flour and yeast to the butter, sugar egg
mixture, mix until good gluten is formed.
Remove from bowl. Shape into a log, flatten.
Let dough rest, covered at room temperature 1 hour, knock down and let rest an
additional 15 minutes.
While dough is resting mix the filling. Place all filling ingredients in mixing
bowl fitted with paddle attachment, mix until smooth, set aside.
Gently deflate dough. Turn out on to lightly floured board, roll out into a
large rectangle as thin as possible. Spread filling all over dough. Roll up
jelly roll fashion. Let roll rest 5 minutes. Pull and rest 2 more times. Cut
dough into 2 or 3 equal portions. Coil dough around into a circle and place in
parchment lined large cake pans or pan coated Kugelhoph tube pans. Slash dough
on top all the way around as deep as possible to release the layers.
Proof 45 minutes to 1 hour. Eggwash and dust with nuts if desired. Bake 350
degrees F (176 degree C) until golden brown. Let stand 5 minutes in pan, then
de-pan and let cool. Package and let cake stand 12 to 24 hours before eating.
Cake will be gummy if consumed while warm.
