1 package active dry yeast
½ cup warm water (110-115 degrees F)
½ cup warm milk (110 to 115 degrees F)
1/3 cup shortening
1/3 cup sugar
1 tsp salt
4-4 ½ cups all purpose flour
2 cans 12 ½ ounces each of almond cake and pastry filling
3 cups confectioner’s sugar
½ tsp vanilla extract
3 to 4 tbsp milk
Purple, green and gold colored sugar
In a large bowl, dissolve yeast in warm water. Add the milk, shortening, sugar, salt, egg and 2 cups flour. Beat on medium speed for 3 minutes. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll one portion into a 16-in. x 10-in. rectangle. Spread almond filling to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place seam side down on a greased baking sheet; pinch ends together to form a ring. Repeat with remaining dough and filling. Cover and let rise until doubled, about 1 hour. Bake at 375° for 20-25 minutes or until golden brown. Cool on a wire rack. For glaze, combine the confectioners’ sugar, vanilla and enough water to achieve desired consistency. Spread over cooled cakes. Sprinkle with colored sugars. Makes 2 cakes.