Ingredients
2 packages (1/4 ounce each) active dry yeast1-1/4 cups warm 2% milk (110° to 115°)7 tablespoons sugar4 large egg yolks, room temperature1/3 cup butter, melted1 teaspoon salt4 to 4-1/4 cups all-purpose flourTOPPING:1/2 cup slivered almonds, divided2/3 cup sugar4 teaspoons grated orange zest3 tablespoons butter, melted
Preparation
In a large bowl, dissolve yeast in warm milk. Add the sugar, egg yolks, butter, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface. Divide into 24 pieces; shape into balls. In a shallow bowl, combine sugar and orange zest.
Sprinkle 1/4 cup almonds into a greased 10-in. fluted tube pan. Dip half the balls in melted butter; roll in sugar mixture. Arrange over almonds. Sprinkle with remaining 1/4 cup almonds. Repeat with remaining balls. Cover and let rise until doubled, about 30 minutes.
Bake on lowest oven rack at 350° for 38-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before inverting onto a platter.
