Sliced almonds; toasted, opt Recipe by: Sue Klapper In a saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly for 5 to 10 minutes or until well blended. Cool to room temperature. In a mixing bowl, dissolve yeast in water. Add sour cream mixture and eggs; mix well. Gradually stir in flour. (Dough will be very soft.) Cover and refrigerate overnight. Next day, combine filling ingredients in a mixing bowl until well blended. Turn dough onto a floured board; knead 5 to 6 times. Divide into four equal portions. Roll each portion into a dozen x 8 rectangle. Spread quarter of the filling on each to within 3 cm of edges. Roll up jelly-roll style from long side; pinch seams and ends to seal. Place, seam side down, on greased baking sheet. Cut six x's on top of loaves. Cover and let rise until nearly doubled, about 1 hour. Bake at 190ºC or 20 to 25 minutes or until golden brown. Cool on wire racks. Combine the first three glaze ingredients; drizzle over loaves. Sprinkle with almonds if desired. Store in refrigerator.