|Active dry yeast||2 1⁄2 Ounce (2 Packages)|
|Warm water||1⁄2 Cup (8 tbs) (About 110 Degrees Fahrenheit)|
|Salt||1 1⁄4 Teaspoon|
|Warm milk||1 Cup (16 tbs) (About 110 Degrees Fahrenheit)|
|All-purpose flour||6 1⁄2 Cup (104 tbs), unsifted|
|Egg yolks||6 , slightly beaten|
|Butter/Margarine||2⁄3 Cup (10.67 tbs), melted and cooled|
|Sugar||1⁄4 Cup (4 tbs), mixed with 1 teaspoon ground cinnamon|
|Ground cinnamon||1 Teaspoon|
|Fruit filling||1 Cup (16 tbs)|
|Egg yolk||1 , beaten with 1 tablespoon water|
|Sugar glaze||6 Tablespoon|
|Sliced almonds||1⁄4 Cup (4 tbs)|
In a large bowl, dissolve yeast in water.
Stir in salt, sugar, vanilla, and milk.
Beat in 2 cups of the flour to make a smooth batter.
Blend in egg yolks and 1/2 cup of the butter, then beat in 3 1/2 cups of the remaining flour to make a soft dough.
Turn dough out onto a floured board; knead until smooth and satiny (5 to 20 minutes), adding flour as needed to prevent sticking.
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 45 minutes).
Punch dough down and divide in half.
Roll each half into a 9 by 30-inch rectangle.
Brush each rectangle with half the remaining melted butter, then sprinkle with half the cinnamon-sugar and half the fruit filling.
Starting with a long side, roll up jelly-roll fashion; moisten edge with water and pinch to seal.
Place each roll, seam side down, on a greased baking sheet.
Shape roll as shown at right; flatten slightly.
Cover and let rise until almost doubled (about 45 minutes).
Brush loaves with egg yolk mixture.
Bake in a 350° oven for about 45 minutes or until loaves are richly browned and sound hollow when tapped.
Let cool on racks for 20 minutes, then brush each with half the glaze and top with sliced almonds.
(If made ahead, let cool completely, freeze, and glaze after bread has been reheated.)