Taken From Utilisima 1997. Daphne Argentina

30 grs fresh yeast	¾ Cup of milk.
¼ Cup of milk	FOR the filling:
1 00grs ( 4oz) butter	3 spoons of cinnamon
500 grs (1lb+) Flour	1 00grs. (4oz) chopped nuts
2 eggs	100 grs (4oz) chopped almonds
100 grs (4oz) sugar	100 grs (4 oz) butter

For the dough; disolve the yeast in a ¼ cup of warmed milk. Add a spoon of sugar and a spoon of flour and leave to ferment. Make a ring from the rest of the flour, and in the center add the eggs, the rest of the sugar and the butter at room temperature. Add the yest mixture and the the ¾ cup of warmed milk and mix well.
Knead the dough to distribute the yeast and leave in a warm place.to rise covered with a clean dry cloth until double its size. Knead again, and then roll out on a floured worktop giving it a rectangular shape.

For the filling, spread the dough with slightly warmed butter, covering the complete surface. Then sprinkle with the cinnamon, chopped nuts and almonds.
Roll up the dough, and place in a greased floured loaf tin. Leave in a warm place to rise again, then cook in a moderate oven for 35 mins.

Remove from oven, remove from tin, and when cool decorate with royal icing and dried fruits.
To make the royal icing, mix 300 grs (12ozs) icing sugar with strained lemon juice, suficiente quantity to get a fluid consistency.

Note: This bread can be made up to three months in advance. Store without the icing wrapped in aluminium foil in the freezer bag. Leave to thaw at room temperature, and then decorate.