Sweet Almond and Potato Bread Rings

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.

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.

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.

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.