3 to 3 1/2 c. flour
1 pkg. quick rise yeast
1/2 c. water
1/2 c. sugar
1/2 tsp. salt
1/2 c. oil
2 eggs and egg white
2 tbsp. butter
Almond filling

Combine 1 cup flour, yeast. Heat sugar, oil, water (1/2 cup), 1/2 teaspoon salt until warm, 120 to 130 degrees. Add to flour mixture, mix well. Add 2 eggs. Beat on low speed 1/2 minute - beat on high 3 minutes. Stir in as much flour as needed to make soft dough. Knead several minutes - shape into ball. Place in greased bowl, cover, let rise to double in size 1 1/2 hours.

Punch down, let rise 10 minutes. Roll out to 15 x 10 inch rectangle, spread butter and almond filling. roll as jelly roll. Shape as ring or crescent. Slash top in 2 inch intervals. Brush with beaten egg white. Cover and let rise. Bake 20 to 25 minutes at 350 degrees, cover with foil last 5 minutes. Cool, drizzle with: 2 drops vanilla Hot water

Mix well.