Name: Sweet Almond and Potato Bread Rings
Ingredients: ½ package 1½ teaspoons active dry yeast; ½ cup warm water (100°F to 110°F); 2 cups unbleached all-purpose flour; ¼ teaspoon salt; 2 large eggs; 4 tablespoons sugar; 1½ tablespoons salad oil; Melted unsalted butter; 1 teaspoon water; Powdered (confectioners sugar, for dusting); 2 ounces blanched almonds (about ⅓ cup); ¼ cup granulated sugar; 3 ounces boiled potato (about ¼ medium potato, peeled); ¼ teaspoon lemon zest; Melted unsalted butter

Instructions

Prepare the Dough:

In a small cup, sprinkle the yeast over ¼ cup of the warm water.
Allow it to sit until the yeast becomes creamy, approximately 2 minutes.
Stir until the yeast dissolves.
Add the flour and mix until well combined.
Turn the dough out onto a lightly floured work surface and knead lightly, adding more flour if needed, until a smooth ball forms.
Make a small slit in the top, wrap the dough in a towel, and let it rest in a warm place (such as an oven turned off) while you proceed with the remaining steps.

Prepare the Second Dough:

In a medium bowl, combine the remaining ¼ cup of warm water, salt, 1 of the eggs, and 2 tablespoons of the granulated sugar.
Add the remaining 1½ cups of flour and mix until well combined.
Turn the dough out onto a lightly floured work surface, kneading until all the flour is incorporated.
Combine the two balls of dough, gradually incorporating the remaining 2 tablespoons of granulated sugar and the salad oil, adding a little more flour if necessary, until the dough is smooth and elastic.
Wrap it in a towel and let it rest in a warm place for about 10 minutes.

Prepare the Filling:

In a food processor, add the almonds and process until they are finely chopped (but not turned into a paste).
With the motor running, gradually add the ¼ cup of sugar, then add the potato and lemon zest.
Process until the mixture becomes smooth.

Assemble the Rings:

Divide the dough into 3 equal pieces.
Grease your work surface and a rolling pin, and roll out one piece of dough into a rectangle approximately 24 x 5 inches, and as thin as a coin.
Brush the dough with melted butter.
Place one-third of the filling in a thin strip along one side of the dough, close to the edge.
Starting from a long side, roll it up jellyroll-style.
Pinch to seal the seam, then shape it into a circle and pinch to seal the ends together.
Repeat this process for the other 2 pieces of dough.
Place the assembled rings on a cookie sheet, seam side down, and let them rise in a warm place (such as an oven turned off) for about 3 hours or until they have doubled in size.

Baking and Serving:

Preheat the oven to 400°F, with an oven rack in the upper-middle position.
Lightly beat the remaining egg and the teaspoon of water in a small bowl.
Gently brush this egg wash over the rings and dust them with powdered sugar.
Bake for approximately 10 minutes or until they are lightly browned.

Sweet Almond and Potato Bread Rings

Ingredients

Makes 3 (5-inch) Rings

For the Dough:

For the Filling: