2 cakes/pkg. yeast
1/4 c. warm water
1 c. buttermilk
1/4 c. sugar (granulated)
1/3 c. butter
1 1/2 tsp. salt
4 c. flour, sifted
2 eggs
1/4 c. honey
1 1/4 c. chopped fresh dates
1/4 c. brown sugar, packed
2 tbsp. frozen orange juice concentrate
1/2 c. chopped almonds
1 tsp. cinnamon

Dissolve yeast in warm water. Heat buttermilk to lukewarm; add sugar and 1/4 cup very soft butter; stir until sugar is dissolved. Mix in yeast mixture and salt. Stir in 2 cups flour and beat until smooth. Add eggs one at a time, beating well. Gradually mix in remaining flour. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hours. Prepare filling, mix together dates, honey, brown sugar, orange juice concentrate, almonds and cinnamon. Punch down dough and divide in half. On lightly floured board roll out half the dough to a 12 inch square. Melt remaining butter and spread half of it over the dough. Cover with half the date filling. Roll up dough as for jelly roll; cut into 1 1/4 inch slices; arrange slices cut side down in a greased 10 inch tube pan. Repeat procedure with remaining dough, arranging slices on top of those already in pan. Let rise until doubled, about 1/2 hour. Bake at 350 degrees for 45 minutes. Drizzle with powdered sugar glaze (powdered sugar mixed with small amount of water for thick icing) and sprinkle with slivered almonds. Serve warm or cold.

This is one of the traditional items that our family enjoys on Christmas morning. I make the ring and follow through all steps but baking on the day before. Cover with plastic wrap and refrigerate. It bakes while we open gifts and is ready and warm for breakfast!