This mix is an excellent candidate for a special occasion, as it can be shaped into a variety of elegant rings. Below are two options for creating a sweet bread fit for royalty.
Prepare the dough as directed on the package. After its first rise, gently deflate, and pat/roll into an oval approximately 14" x 18"; don’t be too fussy about this. Prepare the almond filling as directed, and spread it atop the dough. Again, don’t fuss too much; the filling doesn’t have to go all the way to the edges of the dough.
Starting with a long edge, roll the dough into a log. Slice the log into 12 pieces.
Overlap the slices in a 10” stoneware ring pan (first choice, for best presentation); a tube pan (monkey bread pan, pictured), or an angel-food pan.
Let the dough rise for an hour, or until it’s noticeably puffy.
Bake the ring in a preheated 350°F oven for about 35 minutes, until it’s golden brown.
Remove it from the oven, and turn it out of the pan onto a rack. Once the ring is cool, prepare the glaze, and drizzle it over the top, letting it drip down the sides.