Almond breakfast round

1      package       active dry yeast
     1/3  cup           warm water (105 to 115)
   2 1/2  cups          flour
   1      cup           whole wheat flour
     1/4  cup           brown sugar -- packed
     1/2  teaspoon      salt
     1/2  teaspoon      ground nutmeg or cardamom
     1/2  cup           cold butter
   2                    eggs -- beaten
     1/2  cup           milk
     1/2  teaspoon      almond extract
     1/2  cup           ground almonds
   3      tablespoons   brown sugar
   2      tablespoons   sugar
     1/2  teaspoon      allspice or cardamom
   2      tablespoons   butter -- melted
                        Milk -- optional
                        Coarse sugar -- optional

In a small mixing bowl soften yeast in warm water; set aside.  In a large
mixing bowl, stir together flour, whole wheat flour, 1/4 cup brown sugar,
salt, and the 1/2 teaspoon nutmeg (or cardomom).  Cut in the cold butter
until mixture resembles fine crumbs.  Stir in the softened yeast, eggs, milk
and almond extract until combined.  Cover and refrigerate for 1 to 2 hours or
until dough is easy to handle.

For filling:  Stir together ground almonds, 3 tablespoons brown sugar, sugar,
and 1/2 teaspoon allspice (or cardomom); set aside.

Turn dough out onto a lightly floured surface; divide into 3 portions.  Shape
each into a ball.  Cover and let rest for 10 minutes.  Gently roll out each
piece of dough to a 10" circle.  Place one circle on a 12" pizza pan or a
large baking sheet lined with greased foil.   Brush with half of the melted
butter.  Sprinkle with half of the filling.  Cover with another circle of
dough.  Brush with remaining butter; sprinkle with remaining filling.  Top
with the last dough circle.

With kitchen shears or a sharp knife, cut the stack of dough into 12 wedges,
cutting to within 1" of the center.  Carefully lift each wedge and turn over
twice to create a twist in each piece.  Cover with plastic wrap and chill for
2 to 24 hours before baking.

Let stand at room temperature for 20 minutes before baking.  If desired,
brush with milk; sprinkle with coarse sugar.  Bake in a 350 oven for 30 to 35
minutes or until bread sounds hollow when tapped.  Cool slightly on foil on a
rack.  Serve warm.  To serve, transfer bread to a serving platter; cut into
wedges.