Blend 3/4 cup butter with 1/4 cup flour. Chill
Soften 1 cake yeast in 1/4 cup lukewarm water. Add 1 tbsp sugar. Let stand 5 minutes
Beat 1 egg (reserve 1 tbsp for topping) Add 3/4 cup cold milk, 2 tbsp sugar, 1 tsp salt and softened yeast.
Blend 2 1/2 – 3 cups sifted flour gradually until dough leaves side of bowl.
Roll out to 12″ square.
Roll out chilled butter mixture between sheets of waxed paper to 10″ x 4″ rectangle. Place in center of dough.
Fold each end of dough over to overlap.
Turn dough one quarter way around and again roll to 12″ square.
Repeat folding and rolling 2 more times.
Wrap in waxed paper and chill 20 minutes.
Roll out chilled dough to a 24″ x 12″ rectangle.
Cut lengthwise into 2 24″ x 6″ rectangles.
Spread with filling.
Roll as for jelly roll. Moisten edge, seal well.
Place on baking sheets and shape intopretzel shapes. Flatten to 1/2″ thickness with rolling pin or hands.
Brush with reserved egg and sprinkle with 1/4 cup brown sugar mized with 1/4 cup finely chopped almonds.
Let rise in warm place 85° – 90° for 25 minutes or more.
Bake at 375° for 25 minutes or until deep golden brown.
Any bubbling of filling won’t hurt coffee cake!