Zimt Nusskuchen (Cinnamon Nut Cake) - cooking recipe

Ingredients

2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon cinnamon
1/2 cup almonds, finely chopped
Rich Yeast Dough
3 1/2 cups all-purpose flour
2 1/4 teaspoons active dry yeast (equivalents are posted at the end of the recipe)
1 cup milk
1/2 cup butter
1/4 cup sugar
1 teaspoon salt
1 egg
Icing
1 cup confectioners' sugar
1 teaspoon hot water
2 tablespoons butter

Preparation

Rich Yeast Dough:
In large mixer bowl, combine 2 cups of the flour and the yeast.
Heat together milk, butter, sugar and salt just until warm (115-120\u00b0F), stirring occasionally to melt butter.
Add to dry mixture in mixer bowl; add egg.
Beat at low speed of electric mixer for 30 seconds, scraping sides of bowl constantly. Beat 3 minutes at high speed.
By hand, stir in enough of the remaining flour to make a stiff dough.
Place dough in a greased bowl, turning once to grease surface.
Cover; let rise in warm place until double, about 1-1/2 hours.
Turn out on lightly floured surface.
Divide in half and form each part into a ball.
Note: Only one half will be used for this recipe. Use the second half for Bienenstich (Beesting Cake)recipe #137652 recommended. Or freeze for another time.
Roll the dough on a lightly floured surface to a 12x12 square.
Brush with the melted butter.
Sprinkle on the sugar and cinnamon and then top with the almonds.
Fold one side over to within 1/2 inch of opposite side.
Press the edges together and place on a greased baking sheet.
Cover with plastic wrap, and let rise in a warm place until almost double.
Bake at 375\u00b0F for 12 - 15 minutes or until golden brown.
Cool.
Frost with the icing.
Icing:
Cream together sugar & butter and then add the water. Keep stirring until it's completely combined and smooth. Spread over the cake.
Note: Yeast equivalents are one package = 2 1/4 teaspoons = 1/4 ounce.