Orange Pull-Apart Coffee Ring

2 (1/4 oz) pkgs. active dry yeast
7 Tbsp. sugar
1 1/4 c. warm milk (110-115°)
4 egg yolks
1/3 c. butter, melted
1 tsp. salt
4 – 4 1/2 c. all-purpose flour

2/3 c. sugar
4 tsp. grated orange peel
3 Tbsp. butter, melted
1/2 c. slivered almonds, divided

In large mixing bowl dissolve yeast in warm milk. Add sugar, egg yolks, butter, salt and two cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). Turn onto floured surface; knead until smooth and elastic, about six – eight minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about one hour. Punch dough down. Turn onto lightly floured surface. Divide into 24 pieces; shape into balls. In shallow bowl combine sugar and orange peel; set aside two tablespoons. Dip balls in melted butter; roll in remaining sugar mixture. Arrange in greased 10-inch fluted tube pan. Sprinkle with 1/4 cup almonds. Cover and let rise until doubled, about 30 minutes. Sprinkle with reserved sugar mixture and remaining almonds. Bake on lowest oven rack at 350° for 39-42 minutes or until golden brown (cover loosely with foil if browning too quickly). Cool for 10 minutes before removing from pan to wire rack. 12 servings.