Ricotta Cheese Filling
1/2 c. milk
1 tbsp. water
2 tbsp. butter
2 1/4 to 2 1/2 c. unsifted all purpose flour
1/4 c. granulated sugar
1/2 tsp. salt
1 env. active dry yeast
1 egg
1 tbsp. butter, melted
Vanilla Glaze
Sliced almonds, optional

Prepare Ricotta cheese filling; set aside to chill. Heat milk, water and butter over low heat until very warm (120 to 130 degrees); butter does not need to melt. Stir together 1 cup flour, sugar, salt and yeast in large bowl; add warm milk mixture and beat at medium speed 2 minutes. Add egg and 1 cup flour; stir by hand until smooth. Sprinkle 1/4 cup flour onto kneading surface. Knead dough, adding additional flour as needed, until soft, smooth, and elastic, about 5 minutes. Shape into ball. Place in greased bowl, turning to grease top; allow to rise, covered, in warm place until doubled in bulk, about 1 hour. Roll dough on lightly floured surface into a rectangle measuring 12 x 15 inches; place rectangle onto a lightly greased cookie sheet. Spread filling in center third of rectangle up to 3/4 inch of top and bottom edges; make eight diagonal cuts on each side of filling to within 1 inch of filling. Braid strips around filling; pinch ends to seal. Cover; allow to rise in warm place until almost doubled, about 1 hour. Bake at 350 degrees for 30 to 35 minutes or until golden brown; remove from sheet. Brush with melted butter; allow to cool 20 minutes. Drizzle with Vanilla Glaze; garnish with sliced almonds, if desired. Serve warm or cool.

RICOTTA CHEESE FILLING:

3/4 c. granulated sugar
1/2 c. Ricotta cheese
1/2 c. unsifted all purpose flour
1/4 c. Hershey's cocoa
1/2 tsp. vanilla
1/2 tsp. almond extract
1/2 c. slivered almonds

Combine sugar, ricotta cheese, flour, cocoa, vanilla, and almond extract in medium bowl; stir in almonds. Chill.

VANILLA GLAZE:

Blend 1/2 cup confectioners' sugar and 1 tablespoon milk until smooth.