Danish Almond Tea Ring from Scandinavian Classic Baking by Pat Sinclair

Ingredients

• ½ cup butter
• ½ cup sugar
• 1 (¼ ounce) pkg active dry yeast
• 1 teaspoon salt
• ¾ cup 2% milk
• 2 tablespoons sugar
• 1 (8 ounces) can almond paste
• ½ teaspoon vanilla
• 1 large egg white
• 1 teaspoon almond extract
• ¼ cup warm water (105° to 115° F.)
• 2 large eggs
• 5 to 6 cups all-purpose flour
• 3 tablespoons butter, softened
• 2 tablespoons 2% milk
• 1½ cups confectioners’ sugar