In a measuring cup combine yeast and 1/2 cup of water. Set aside.
In a large mixing bowl sift together all dry ingredients.
Using a dough hook on an electric mixer blend ingredients 2-3 minutes on low speed. Set aside.
In a separate mixing bowl combine eggs 3/4 cup butter and remaining water.
Slowly pour liquids and blossomed yeast into mixing bowl with flour gradually increasing speed.
Mix 8 to 10 minutes or until dough separates from bowl. An additional 1/2 cup of flour may be sprinkled into bowl if dough is too wet.
Brush a large stainless bowl with melted butter until coated then place dough inside.
Brush dough with remaining butter and cover tightly with plastic wrap.
Allow dough to proof in a warm place 1 hour or until double in size.
In an electric mixer combine sugar and salt. Mix on low speed while slowly pouring in almond extract and water.
Add cinnamon and continue to blend until glaze is smooth. Set aside.
Preheat oven to 350 degrees F.
After dough has proofed roll out onto a well-floured surface into
an 18-inch-by-12-inch rectangle.
In a small bowl combine 1/2 cup sugar and 1 T cinnamon.
Brush top of dough with 1/4 cup melted butter then sprinkle with sugar and cinnamon mixture.
Cut cake vertically into 3 even sections.
Pinch together end of each strip.
Starting from the joined end form into a basic 3-strand braid.
Shape braid into a circle and pinch together to hold form.
Brush entire cake with egg wash (1/2 cup milk 2 eggs beaten) and proof in a warm place until it doubles in size.
Drizzle glaze over entire cake and sprinkle with purple green and gold sugars. These sugars are available at pastry and cake decorating outlets.
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