Soft and fluffy, sweet almond glazed Easter nest almond ring is easy to make and perfect for Easter brunch and other springtime special occasions!
3 1/2 – 4 cups all-purpose flour
1/3 cup sugar
2 envelopes Fleischmann’s® RapidRise™ Yeast
1 teaspoon salt
3/4 cup water
1/3 cup milk
1/4 cup butter
7 eggs, divided (5 eggs should be dyed with food coloring)
1 1/2 teaspoon almond extract
1/2 cup almonds, toasted
1 tablespoon water
3 cups powdered sugar
2 ounces cream cheese, softened
2 tablespoons butter, melted
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
Combine 1-1/2 cups flour, sugar, yeast, and salt in a large mixer bowl. Heat water, milk and butter until very warm (120° to 130°F) on the stove or in the microwave in a heat-safe bowl. Stir into flour mixture. Stir in 1 egg, almonds, almond extract, and enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and allow to rest on floured surface 10 minutes.
Divide dough in half; roll each half to 30-inch rope. Loosely twist ropes together. Place twisted rope on large greased baking sheet; shape into circle and pinch ends together to seal. Place 5 colored eggs, evenly spaced, on dough, pressing between ropes in twist. Cover, allow to let rise in warm, place until doubled in size, about 30 minutes.
Beat remaining egg with 1 tablespoon water; brush over dough (don’t brush on the eggs). Bake at 350°F for 30 to 35 minutes or until golden brown on top and no longer doughy. Remove from sheet and allow to cool on wire rack.
While ring is cooling, prepare the glaze. Cream together cream cheese and butter until smooth. Add almond extract and vanilla and mix well. Mix in powdered sugar until incorporated. (You can add a little milk to thin if needed). Drizzle over almond ring and serve.