Total Calories: 2,689
* Soften yeast in warm water stir in 1/2 teaspoon sugar. In large mixing bowl, combine 1/3 cup sugar, butter or margarine, salt and scalded milk cool to lukewarm. Blend in egg, mashed potatoes and yeast. Gradually add flour to form a stiff dough, beating well after each addition. Knead on floured surface 3 to 5 minutes. Place in greased bowl, turning dough to grease all sides. Cover let rise in warm place (85° to 90° F) until doubled, about 1 hour. Punch dough down. Cover. Store in refrigerator at least 2 hours (not over 3 days). When ready to bake, punch dough down, divide in 2 portions and mold into balls roll out each portion into an 18 x 10-inch rectangle. Brush each with 1 tablespoon melted butter or margarine. Prepare following filling. Filling:
*Sprinkle each rectangle with filling. Place a sheet of wax paper over the sprinkled dough roll with rolling pin over the paper to push the filling into the dough. Remove wax paper. Roll as for a jelly roll, starting with 18-inch side. Place each roll on a greased baking sheet shape into a ring, overlapping the ends. Snip sections with kitchen scissors 1 1/2 inches apart, cutting each to within 1 inch of center. Turn each cut section slightly to one side to form a wreath Let rise in warm place until doubled, about 45 minutes. Bake in a preheated 350° F oven for 25 to 30 minutes, until golden brown. When cool prepare Almond Glaze, below:
*Combine all ingredients and blend until smooth. Dribble over coffee ring.
Note: This can also be made in 2 greased 6 1/2 -cup ring molds and the top snipped with scissors.