In a stand mixer with dough hook, heat milk to 110F and add to the bowl. Add instant yeast and allow to sit for 5 minutes while the yeast becomes frothy.
Using the dough hook, stir in sugar, melted and salted butter.
Using the dough hook, stir in egg and egg yolk.
Using the dough hook, stir in flour until the dough comes together about 3 minutes.
Knead dough in stand mixer for 5 minutes or knead by hand for 8 minutes.
Cover the bowl and allow bread dough to proof in a warm area for 90 minutes.
Meanwhile, in a bowl, mix Cinnamon Almond Filling – softened butter, ground cinnamon, ground almonds and sugar together.
On a floured countertop, roll out bread dough into 10” x 18” or ¼” thickness.
Spread a thin layer of the Cinnamon Almond filling onto bread dough from edge to edge. (The filling will be thin. It is not necessary for the filling to be spread evenly.
Roll the dough along the long edge into a log (similar to cinnamon buns). No need to seal or pinch dough close. Roll the dough so the seam is on the bottom.
Using a knife, cut the dough log lengthwise.
Roll each half of the dough log so the cut edge with the layers is facing upwards.
Take one dough roll and lay until a lopsided “U” shape where one side is longer.
Take the long side of the “U” to cross across the short side of the “U”.
Continue to take the long side of the “U” and put under the short side of the “U”.
Pull the long side of the “U” through the hole, as a dough knot has been formed.
Take the ends of the “U”, pinch together and fold underneath the dough.
Place the dough knot onto one side of a parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
Fold the other half of the dough into a knotted shape and lay on another parchment laid baking sheet. Allow to proof for 30 minutes while pre-heating oven to 350F.
Bake in the middle rack of oven at 350F for 30-35 minutes or until inner temperature of the bread dough reaches 190F
