3/4 c. slivered almonds
3 3/4 c.flour
1 pkg. active dry yeast
3/4 c. sour cream
1/2 c. butter
1/4 c. water
1/2 c. sugar
1/2 tsp. salt
1 tsp. vanilla
2 eggs
Cheese filling
Sugar

Place almonds in blender jar and whirl until finely ground. Mix with 1 1/2 cups flour and yeast in large mixing bowl. Combine sour cream, butter, water, salt and vanilla in saucepan. Place over low heat and heat until warm, stirring constantly. Beat into flour mixture with electric mixer. Beat in eggs. Stir in enough of remaining flour to make a soft dough. Turn onto a floured board and knead 5 minutes, or until smooth and elastic. Place in oiled bowl and turn to coat all sides with oil. Cover bowl and set in warm place until doubled in size. Turn dough into lightly floured surface and roll to an 18 x 12 inch rectangle. Spread with cheese filling. Roll up. Starting from long side and place seam-side down on lightly greased baking sheet, pulling in a wreath shape. Connect two ends of roll and press to seal together. Cut short slits on top of wreath about 1 1/2 inches apart. Brush wreath with egg white remaining from cheese filling. Sprinkle with sugar. Let rise in a warm place until doubled in size. Bake in a preheated 350 degree oven for 35 minutes, or until golden and done. Decorate with piped butter-cream rosettes and whole dry natural almonds or leave plain.

CHEESE FILLING: Separate 1 egg and reserve white to brush on bread. Chop 1/2 cup slivered almonds and mix with 8 ounce softened cream cheese, 1/4 cup sugar, 1 teaspoon vanilla, 1/2 cup golden seedless raisins and the egg yolk. Use as directed.