Add yeast and 1 teaspoon of the granulated sugar to the warm water and whisk until dissolved. Set aside until beginning to foam on top (should take about 8 minutes).

Add milk, sugar, butter, salt, egg, and activated yeast to a large mixing bowl and mix until combined.

Add flour and mix until dough forms, flour spots are okay.

Generously flour your hands, then gently knead dough in bowl until 4 or 5 times over or until a stick ball of dough forms.

Cover with a damp cloth and let rise on the counter (or proofer) until doubled in size, about an hour.

Prepare filling while dough is rising by adding the ingredients to a mixing bowl and beat until creamy, about 2 minutes at medium speed. Set aside.

Prepare a baking sheet with parchment paper.

Lightly flour a work surface, then punch dough down into bowl about 2 or 3 times, then roll out on floured surface into a 16-inch x 6-inch rectangle.

Spread filling along the right half of the rectangle of dough, leaving just under an inch from the edge, top, and bottom.

Fold left side over top of right side of dough, pinching the sides, top, and bottom together until sealed.

Roll out until 20 inches long and 3-4 inches wide. Gently, move to parchment papered pan. Bring edges together to form an oval/round shape. Pinch edges tightly together.

Cover and allow to rise again for about 30 minutes.

Preheat oven to 375 degrees F.

Bake for 18-19 minutes or until dough is golden brown.

Cool on a wire rack.

Prepare glaze while Kringle is cooling by adding the glaze ingredients to a small mixing bowl and whisking until smooth.

Pour glaze over cooled Kringle, then top with almond slices, cut and serve.